Almond Cake

Almond Cake

Ok, so I’m aware this might be taking things too far but this cake is made from cannellini beans. I’m not the first to use beans in a cake recipe but I wanted mine to be really easy with no hard to find ingredients. If I’m baking, it has to be simple or it goes horribly wrong!  I know this cake is worth a try as my gorgeous mother-in-law had two slices and she has a seriously sweet tooth, slice number two would not have been requested if it was remotely ‘beany’ tasting!

Cannellini beans have an extremely low GI – one of the lowest of all beans, meaning they take longer to digest, keeping hunger pangs at bay and giving you a steady stream of energy – fantastic! Low in calories, packed with protein, calcium, manganese, antioxidants and phytonutrients, cannellini beans certainly pack a nutritional punch but they are also a natural source of copper which is thought to help fight off the dreaded facial wrinkles, amazing! Can you get all this from a shop bought cake?

Let me know if this cake does indeed improve your skin or if it’s just a step too far by sending us your pictures and comments on Twitter, Facebook, Instagram, Email or our Blog!

Almond Cake
(Make this cake the day before you want to eat it as its even tastier after a days resting!)

410g tinned cannellini beans
100g ground almonds
75g butter
75g pure maple syrup
2 eggs
1 tbsp almond extract
1/2 tsp bicarbonate of soda

To serve
fresh whipped double cream or creme fraiche
small punnet of fresh raspberries
handful fresh mint leaves

1. Pre-heat your oven to 190 degrees/gas mark 5 and lightly grease a small springform cake tin
2. Place all the ingredients in a food processor and whizz until really smooth, keep scraping down the sides of your processor until everything is thoroughly combined and lump free.
3. Pour into your greased cake tin and bake for 45-50 mins, it should be golden on top, its quite a moist cake so there can be a very slight wobble but no visible wet mixture left.
4. Leave to cool then carefully remove from the tin and leave to rest in a dry place for 24 hours. You can eat it straight away but I think it’s a far better texture and flavour if left for a day.
5. After its rest, add your chosen extras. As it has an almond flavour I love it with raspberries – sometimes some chia jam if the kids have left me any, but let me know if you come up with an alternative topping!


Helen x

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