Strawberry bakewell cake
Canned cannellini beans
440 g, (buy 2 x 400g can), rinsed, drained
Agave syrup
½ cup(s), (120g)
Reduced fat oil spread
100 g
Egg(s)
2 medium
Egg white
2 medium
Plain flour
⅔ cup(s), (100g)
Baking powder
2 tsp
Vanilla bean extract, alcohol free
1 tsp
Almond extract
1 tsp
Fresh strawberries
175 g, halved
Flaked almonds
1 tsp
Icing sugar
1 tsp
- Preheat oven to 180°C. Lightly spray a 20cm (base measurement) round springform tin with oil. Line base and side with baking paper.
- Place beans, agave syrup and spread in a food processor. Process until smooth. Transfer to a large bowl. Whisk in whole eggs, one at a time, then whisk in egg whites.
- Sift flour and baking powder into a medium bowl. Fold flour mixture, vanilla and almond extract into bean mixture. Pour into prepared tin. Arrange strawberries, cut side up, on top. Sprinkle with flaked almonds.
- Bake for 45-50 minutes or until a skewer inserted into centre comes out clean. Stand cake in tin for 10 minutes before turning onto a wire rack to cool. Serve cake dusted with icing sugar.
