Apple and White Bean Cake

I searched for this in my recipe file, see I first made it 12 years ago. I remember being quite pleased with it but my aunt, who’d come to visit, was bemused “why put beans in a cake?”

And good question, why?

Well first it makes a very moist and soft cake. Sweet bean paste is commonly used in sweets in Japan. Shiroan or white bean paste, is my favourite. 

The other reason is there’s a 2:1 ratio of beans to flour so it’s packed with protein. And sweetened with lots of grated apple along with raisins and a little rice malt. So it’s more balanced than your average cake and great for packed lunches or the moment kids get in the door and announce they’re STARVING! 

Ingredients

• 120g butter

• 3-4 Tbs rice malt (depending on the sweetness of the apple) or honey/maple syrup

• 240g cooked and mashed cannellini or other white beans (equivalent one can drained)

• 2 eggs, beaten 

• 120g wholemeal flour

• 1tsp baking powder

• 1tsp vanilla essence

• 1tsp cinnamon

• 1/4 tsp ground cloves 

• 240g grated dessert apples plus apple slices for the top

• 100g raisins

• 50g walnut pieces (optional)

Method

• Melt the butter in a pan, take off the heat and stir in the rice malt and vanilla

• Add the beaten eggs then the mashed beans, nuts (if using) and grated apple, mix well

• Fold in the flour, baking powder and spices 

• Pour into a prepared baking tin and arrange apple slices on top

• Bake at 180C for 1 hr or until a skewer comes out clean