|Magic Bean Carob Cake|
IT'S A CELEBRATION!
Today I am celebrating 101 posts on Real Meals and 500 likers on the Facebook Page. If I made money from this I'd be doing some sort of give away... but instead, WE SHALL HAVE CAKE!!
If you have a Thermomix you might have already seen this one doing the rounds. I certainly am late coming in with this one. If you don't have a Thermie, then a food processor will happily do the job. Just purée and mix in the order given.
I took some convincing to try this cake. I mean.... kidney beans? That's disgusting! but.. no! There is no 'bean' flavour. Make sure you purée it well and you're not picking skins out of your teeth either. (Oh, icky.) The frillypantii adore this cake and since we're now into amines, we can use cocoa instead of carob. (I use Woolworth's 100% Cocoa... no added flavours or anything.)
|Mmmmm, love this cake!|
(Written at 2:30 Edited at 4:20 to add. Well, when I wrote this, I was sitting on 499 likers and I was waiting for that last 1 person to hit 'like' and then I was going to post this. Then I went out for pick ups and came back to find we had TOPPED 700... and climbing!!! This is the work of Jo from Quirky Cooking. Great healthy gluten-free Thermomix recipes. I am feeling giddy every time I refresh the page and see a larger number pop up.)
Here's the website I pinched it from: Thermomix Recipe Community
- 420 g can of Kidney Beans, drained and rinsed
- 1 heaped tsp (or even 1 tab) of Decaf Coffee, dissolved in 20mls water (or just water)
- 1 tsp Vanilla Extract (no preservatives)
- 5 eggs
- 125g softish Butter
- 180g Brown Sugar
- 70g Carob Powder
- 1 tsp GF Baking Powder
- 1/2 tsp Sodi Bic
- 1/4 tsp Salt
- Put Kidney Beans, Coffee, Vanilla extract and 1 Egg into bowl and purée on Speed 7 for about 5 seconds, scrape down and purée again.
- Set Bean mixture aside
- Add Butter and Sugar and beat on Speed 5 for 30 Seconds
- Add remaining 4 eggs and beat Speed 4 for 20 Seconds
- Add Bean Mixture and mix on Speed 4 for 5 Seconds
- Add Cocoa, Baking Powder, Sodi Bic and Salt and mix well on Speed 5 for 10 Seconds, scrape down and make sure it's really well combined and give another whizz if it needs it.
- Pour into a well buttered (or lined) ring tin and bake for 30-35 minutes on 180ºC or until a skewer comes out clean (Or 20-25 minutes if making cupcakes)
- Serve alone, with cream, with fruit, with ice-cream, with a ganache, sprinkled with icing sugar.... very versatile
Wonderful! This cake is not only delicious... but also high in protein and gluten-free and YUMMEH. I usually do cupcakes for the kids to eat at school or afternoon tea. I have even fronted up to a FOODIE GROUP with this cake, with my head held high.
I forgot to tell you... STOP EATING THE BATTER. It's delicious, I know. But leave some to cook!
If you google around, you'll find many (non-failsafe) adaptions. Like lemon and coconut with cannelini beans. Wow!!
This week I had to use Cannelini beans... I did a double batch and really, I couldn't tell the difference!