Strawberry bakewell cake

Byxwina

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

  1. Preheat oven to 180°C. Lightly spray a 20cm (base measurement) round springform tin with oil. Line base and side with baking paper.
  2. 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.
  3. 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.
  4. 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.

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