Take Your Pulse with Patricia Moynihan-Morris, P.H.Ec.

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.
 
INGREDIENTS
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 eggs
2 egg whites
1 cup buttermilk
1 Tbsp. PC Madagascar Bourbon Pure Vanilla Extract
½ tsp. almond extract
 
DIRECTIONS

• Heat oven to 350°F.
• Grease and flour a Bundt cake pan and set aside.
• In medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• Add beans to bowl of food processor fitted with blade attachment. Puree beans to almost smooth puree.
• Beat butter, sugar and bean puree with electric mixer on medium speed in large bowl until blended, about 3-5 minutes. Add eggs one at a time, beating for one minute.
• Add vanilla and almond extract.
• Add one half of the dry ingredients, beat until blended.
• Add buttermilk, beat until incorporated. Add the remaining dry ingredients and beat until blended.
• Spoon into prepared pan. BAKE 40-50 minutes or until skewer inserted in centre comes out clean.
• Remove the cake from the oven. Allow to cool 20 minutes before inverting onto wire rack to cool completely.

 
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 perfecttaste@bell.net