I added my own tweaks to the recipe, adding hazelnut flour and Justin maple almond butter.
I am not sure about the glaze yet. White would be good, but something not too sweet.
Here we go.
Cannellini Bean Hazelnut Cake
- 1.5 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup hazelnut meal
- 1/4 teaspoon salt
- 1/2 cup cannellini beans, cooked or from a can, drained and rinsed
- 2 TB unsalted butter, at room temperature
- 1/2 tablespoon pure vanilla extract
- 1/4 teaspoon pure almond extract (optional)
- 2 TB Justin’s maple almond butter
- 1/2 cup organic cane sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 large egg white
- 1/2 cup buttermilk
In a medium bowl, whisk together flour, baking powder, baking soda, salt and hazelnut flour. Set aside.
Add beans and butter to a food processor. Puree until beans and butter are a smooth puree. In the bowl of an electric stand mixer fitted with a paddle attachment, add the bean/butter mix, the cane and brown sugar and beat on medium speed until all ingredients are well incorporated, about 3-5 minutes. Add the egg and eggwhite and the almond butter. Beat in vanilla and almond extract (if using).
Stop the mixer and add half of the dry ingredients; mix in with a spoon then restart stand mixer again. Beat until incorporated. Add the buttermilk and mix until incorporated. Again stop the stand mixer, add the remaining dry ingredients, mix in with a spoon and then mix them until incorporated.
Spoon batter into prepared pan.
Bake for 45 minutes, or until a skewer inserted into the cake come out clean. Remove the cake from the oven. Allow to rest in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Think about a glaze while cake cools.
This post needs a pretty cat photo. Unfortunately, my cats do not sit in bowls but Chanelle still will sit on anything that makes him look good.