The theme of the latest Clandestine Cake club is "Full of Beans" in tribute to the name of the venue that the club held its meeting at "Bean Drinking". Now I am not one for the obvious so I quickly discounted the cocoa bean, coffee bean and vanilla bean as the basis of my cake, some deep researching on the internet turned up a couple of interesting possibilities. The recipe called for pinto beans which I didn't have so I substituted a can of haricot beans instead, you could use cannellini as well.
Ingredients
- 1 cup sugar
- 1/4 cup butter - softened or margarine
- 1 egg - free range
- 1 can of drained and rinsed haricot beans - mashed ( I used my food processor)
- 1 tsp vanilla extract
- 1 cup plain flour
- 1 tsp bicarb
- 1 cup of dried fruit
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground allspice
- 2 cups of diced apple without peel - eating apples
Method
- Preheat your oven to 190 C, grease a round cake tin or bundt pan - 9-10 inch size
- Cream your butter / marg with the sugar, then add your egg and mix, now add the mashed beans and vanilla.
- Sift the flour, spices and bicarb in a bowl and then mix the apples and dried fruit, mix well to coat the fruit.
- Add to the wet mixture and pour into your prepared tin.
- Bake for approx 45 mins - 1 hour, until cooked.
- Allow to cool and then ice if desired.
Good cake, and the topping was divine and good event too!
ReplyDeleteI have thank Dan Lepard for the topping, its his cream cheese buttercream icing, but no lemon, I used vanilla instead. Thats another bean !
ReplyDeletemade this cake today at first wondering if the quantity of butter was correct!! I went ahead as per the recipe - the butter and sugar won't cream much due to the ratio but it does work and having tried a little piece warm from the over it is deliciously moist.
ReplyDelete