I’ve made a resolution. No more long stories with my recipes, from here on out ‘they shall be separate’. I think my little mind has decided for itself that those who want a recipe don’t necessarily want a long story to accompany it, “JUST GIVE US THE RECIPE!!” I hear you cry. Conversely, those that want to read my ‘exquisite literary magic’ 😉 may not really care too much about ‘how I made the perfect tart-au-tan’.
Well… you have to let me talk just a little bit… otherwise where’s the fun in that eh? I promise to keep it baking related!
So yesterday I made the aptly entitled, ‘Chocolate Beany Cake’. Guess why it’s called Beany? …You guessed it – It’s got beans in it!! Yes that’s right… cannellini beans!! This cake is gluten free, flour free and butter free! So it definitely meanders on the healthy side – as far as sweet, delicious cakes go anyway!
I had to try ‘just a little bit’ of the cake mix before it went in the oven – well, you have to make sure a medieval sage hasn’t added a drop of poison to the mixture when your back was turned don’t you?! I had a bit of niggling concern at this point – the mixture tasted a bit ‘cannellini-ish’. However, upon cooking, adding a generous dollop of crème fraiche and some sweet berries it transformed into a delicious hunk of spongy chocolate cake! You would never know it was sans flour and butter, and avec cannellini beans and apple sauce!
The Chocolate Beany Cake satisfies both those who are on a health-kick (remember, moderation is the key darlings) and those who desire to indulge their senses in squishy cocoa bliss also – it really is a win-win cake!!
Here’s the recipe. (Makes 12 slices, or 6 if you live in my house)
400g can cannellini beans, drained and rinsed
5 large free-range eggs
3 tbsp vegetable oil
3 tbsp applesauce
400g caster sugar
1 tbsp vanilla extract
6 tbsp cocoa powder, sifted
1 tsp baking powder
Low fat creme fraiche and summer berries, to serve (optional)
1.Preheat the oven to 170C/gas mark 4 and line a 20cm round cake tin with baking parchment
2.Place the drained cannellini beans in the bowl of a food-processor with two of the eggs and pulse until the mixture resembles a smooth cream. This may take a while – you want to ensure that no lumps remain.
3.Add the oil, applesauce, sugar and vanilla to the food-processor and beat for a few minutes
4.Add the remaining eggs, cocoa and baking powder to the mixture and beat again for a further couple of minutes to ensure there are no lumps
5.Pour the mixture into the prepared cake tin and bake for 40–45 minutes lightly covered with foil (this cake takes a while to cook, so the foil is really important!), checking if the cake is cooked by inserting a skewer in the middle and checking it comes out clean.
6.Cool on a wire rack before serving
7.Serve with a spoonful of low fat creme fraiche and summer berries