Cannellini Bean and Raspberry Cake
- 1 x 400 g Tin of cannellini beans
- 3 Eggs
- 100 g Caster sugar
- 1 tbsp Rosewater
- 3 tbsp Ground almonds
- 1 tsp Baking powder
- 125 Raspberries
- Icing sugar
- Starting the Oven Warm-Up:
The first step is heating oven to 180°C (350°F/Gas 4), preparing it for the baking magic that's about to happen.
- Creating the Cake Batter:
Grab your trusty stick blender, blender, or food processor and combine the rinsed cannellini beans, eggs, caster sugar, rosewater, ground almonds, and baking powder. Blend everything until you have a smooth, albeit somewhat liquidy, batter. This is exactly what you want, so no need for concern. Next, pour this batter into your greased and lined loaf tin, creating a canvas for the next step. Then, gently scatter the raspberries over the top, letting them fall where they may, ready to bake into sweet, juicy pockets.
- Baking to Perfection:
Slide the tin into your preheated oven and let the loaf bake for about 35 minutes. You're looking for that perfect moment when a skewer inserted into the center comes out with just a few soft, fudgy crumbs clinging to it, indicating the cake is perfectly baked with a moist interior.
Cooling and Serving: After baking, give the cake a brief rest in the tin on a cooling rack for about 5 minutes. This little breather makes it easier to turn out the loaf without it falling apart. Once gently removed from its tin, dust the top with a light sprinkling of icing sugar for a touch of sweetness and elegance. Serve this delightful cake warm, accompanied by additional raspberries and a dollop of yogurt or crème fraîche on the side, transforming it into an indulgent dessert.
