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