Denise says:

  • It sounds unusual to use cannellini beans in a cake but they give a great texture and help to bind the cake together. Flavoured with zest of oranges and lemon, I like to use a bundt tin which is a tin that has fluted or grooved sides and a cylindrical hole through the centre.
  • The bundt cake derives from a European brioche like cake called Gugelhupf which was popular amongst European Jews in particular Germany, Austria and Poland.
  • NB: Should  you not have a bundt tin use a 23cm round loose based cake tin
  • Preparation Time: 25 minutes plus 15 minutes cooling
  • Cooking Time: 45 minutes
  • Serves: 10

Ingredients:

  • 1 tablespoon vegetable oil – to grease the tin
  • 280g plain flour
  • 400g tin cannellini beans – drained and rinsed
  • 140g desiccated coconut
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 120g golden caster sugar
  • 175g runny honey plus extra to decorate
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 oranges – zest and juice
  • 140g carrots – peeled and grated
  • 1-2 tablespoons icing sugar
  • 1/4 teaspoon salt

Method

  1. Preheat the oven to 160C/ Gas mark 4.
  2. Grease a 2 litre bundt tin with a little oil.
  3. Tip the cannellini beans and desiccated coconut into the food processor and whizz until smooth.
  4. In a separate bowl, mix the flour, baking powder, cinnamon and ½ teaspoon salt.
  5. In another large bowl, whisk the eggs, sugar and honey, then add the bean puree. Stir in the vanilla, zest from one orange. Stir again to combine well.
  6. Fold in the carrots, then spoon the batter into the bundt tin, levelling the top.
  7. Bake for 40-45 minutes or until cooked inside.
  8. Cool in the tin for 15 minutes, then turn out onto a wire rack.
  9. When the cake is cool, brush honey over the outside, then sift over icing sugar and scatter over the remaining orange zest.
Tagged in: Cannellini beans, Carrots, Cinnamon, Desiccated Coconut, Eggs, European, Honey, orange, Plain Flour, Rosh Hashanah, Rosh Hashanah tea, Vanilla