Raspberry Bakewell Cake

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Want a cake that you don’t feel as guilty about eating as a normal cake? Well here it is. I know, when you read the ingredients list you’ll go eww. And even more so when you open the tin of beans vital for this amazing recipe! But just you wait until you take a bite of that moist warm sponge! Delicious!


Ingredients;
400g tin cannellini beans (drained and rinsed)
4tbsp agave syrup
50g soft margarine
1 egg plus 1 white of an egg
50g plain flour
1tsp baking powder
1tsp vanilla extract
1tsp almond essence
90g raspberries (or any other fruit desired)
Handful flaked almonds

Method;
1. Preheat the oven to 180’C.
2. Line a 10cm round tin.
3. Place the beans, margarine and syrup into a food processor and blitz until completely smooth.
4. Add the bean mix into a large bowl. Add the whole egg and the other egg white, vanilla and almond essence, and mix with a tablespoon of flour.
5. Fold in the remaining flour and baking powder.
6. Place mix into lines tin and dot the fruit of your choice on top of the cake evenly.
7. Sprinkle the flaked almonds on top of the cake.
8. Bake in the oven for 50 minutes, until golden and a screwer comes out clean.

Enjoy :) x



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