Raspberry, white bean and rose cake

Raspberry, white bean and rose cake

By
From
Cut the Carbs!
Makes
8-10

Ingredients

Quantity Ingredient
1 x 400g tin of cannellini beans, rinsed
3 eggs
100g caster sugar
1 tablespoon rosewater
3 tablespoons ground almonds
1 teaspoon baking powder
125g raspberries, plus extra to serve
icing sugar, yoghurt or creme fraiche, to serve (optional)

Equipment

Quantity Ingredient
20 x 12.5cm loaf tin, greased and lined with baking paper

Method

  1. Preheat the oven to 180˚C.
  2. 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.
  3. Bake the loaf in the preheated oven for 35 minutes, or until a skewer inserted in the middle comes out with a few fudgy crumbs on it.
  4. Leave to cool in the tin for 5 minutes, then turn it out. Dust with icing sugar and serve warm with more raspberries, yoghurt or crème fraîche for dessert, or allow it to cool and enjoy it with a cup of tea.
Tags:
healthy
low carb
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