Enjoy this delicious recipe for White Bean Bundt Cake. The recipe was used in a cooking class that Pat taught called "Take Your Pulse". It is a lovely cake with great flavour, moist and delicious, best served with a scoop of ice cream or fresh fruit.
WHITE BEAN BUNDT CAKE
Using beans allows us to cut down on butter, while adding moisture, structure and protein to the cake.
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. Baking soda
½ tsp. salt
1 can (19 fl oz. /540 mL) white kidney beans, rinsed and drained
¼ cup butter, softened
2 cups granulated sugar
2 egg whites
1 cup buttermilk
1 Tbsp. PC Madagascar Bourbon Pure Vanilla Extract
½ tsp. almond extract
IMPORTANT Try not to over bake the cake as it’s dense and can suffer from dryness.
Patricia Moynihan-Morris, P.H.Ec., is a food stylist, recipe developer, cooking instructor, and owner of Perfect Taste. She can be reached at firstname.lastname@example.org
Tonight in Ontario is the Harvest Moon – a signal to past generations that the crop was ready. I thought it was fitting to reflect (pardon the pun) on my recent trip to Manitoba.
Months ago, I was lucky enough to be invited to a Food & Farm trip during harvest time in the prairies. All expenses paid, yes. What did they ask of us all participants? NOTHING. Yes, I truly mean that. How they picked us all, I don’t know – the only connection I can figure out was our love of good food!
After settling in to my regular life, I have had a few days to gather my thoughts (and my sleep). I am sure to blog about my specific experiences of a whirlwind 3 days but this summary at least represents the table of contents.
The most sincerest Thank You goes out to:
Sandra Venneri, BSc, P.H.Ec
Healthy Food & Nutrition Consultant
Certified Craving Change (TM) Facilitator
To read Sandra's blog, visit http://nutritionbites88.wordpress.com