This is a very sneaky way to use up extra beans and to get a loaf cake that has a delightfully fudgy texture. You can easily substitute the raspberries for strawberries, though the combination of raspberry and rose is pretty romantic.
Makes 1 loaf cake.
- 250 g cooked white/cannellini beans (or 1 x 400 g tin of beans, rinsed and drained)
- 3 eggs
- 100 g caster sugar
- 1 tbsp rosewater
- 3 tbsp/ 35 g rice flour/ground almonds
- 1 tsp baking powder
- 125 g raspberries, plus extra to serve
- Icing sugar, yogurt or creme fraiche, to serve (optional)
- Preheat the oven to 180˚C and grease and line a 20 x 12.5cm loaf tin.
- Using a stick blender and mixing bowl, blender or food processor, combine all the ingredients except the raspberries and blitz until smooth. The batter will appear quite liquidy but don’t worry. Pour the batter into the prepared loaf tin and scatter the raspberries over the top.
- Bake the loaf in the preheated oven for 45 minutes, or until a skewer inserted in the middle comes out with a few fudgy crumbs on it.
- Leave to cool in the tin. Dust with icing sugar and serve warm with more raspberries, yoghurt or creme fraiche for dessert, or allow it to cool and enjoy it with a cup of tea.
Recipe by Tori Haschka.