Wednesday, November 20, 2019

White Bean and Yogurt Bundt Cake


Don't you know that you can also use canned U.S. White Beans as an ingredient in a cake?  Not only that you will use less butter in the recipe (that means your cake will contain less fat) but you also add fiber, protein, and micronutrients that you get from the U.S. White Beans into the cake too. 





U.S. White Beans are an excellent healthy choice. They contain plenty of valuable nutrients iron and potassium. They can help lower blood pressure and blood sugar, and their antioxidant content fights cell damage. And there is one study showed that an extract from white kidney beans may help reduce body weight and fat mass, ^^, so adding them into our cake is a very good choice, right?




It's very easy to use (when you use the canned U.S. White Beans, as you don't have to soak or boil it). Just rinsed, drained and puree the beans into a paste before beating it with the butter. The bean doesn't add a significant taste to the cake, so you can serve the cake plain or with many kinds of frosting. The only important point for this cake is the baking time, as the bean is lower in fat than the butter, over-baked the cake will make it become dry.




For more information on the dry bean go to https://pulses.asia
Or https://pulses.asia/about for more information on the U.S. Pulses


White Bean and Yogurt Bundt Cake
Makes 18 cm Bundt Cake




200 g .................... All-purpose flour
1/2 tsp ................. Baking powder
1/2 tsp ................. Baking soda
1/8 tsp ................. Salt
120 g .................... Canned U.S. White Beans, rinsed and drained before weighing
40g ....................... Unsalted butter, at room temperature
180g ..................... Granulated sugar
1 ........................... Egg
1 ........................... Egg whites
125g ..................... Plain yogurt 
1/2 tsp ................. Vanilla extract


Preheat an oven to 180℃.
Sift the flour, baking powder, and baking soda together, set aside.


U.S. White Beans rinsed and drained before weighing 


 Grease and flour a bundt pan and set aside. 


 Add U.S. White Beans to the bowl of a food processor fitted with a blade attachment, process until almost smooth.


 Put the bean paste, butter, salt, and granulated sugar into a bowl, and beat until smooth.


 Put both egg and egg white into the bowl with vanilla extract, and beat to combine.


 Pour half of the sifted flour mixture into the bowl, and beat to combine.


Put the plain yogurt into the bowl, and beat to combine.

 Pour the rest of the flour mixture into the bowl


Fold to combine.


Spoon batter into prepared pan. Bake for 35-40 minutes, or until a skewer inserted into the cake come out clean.  


Rest the cake in the pan for 10 minutes, before inverting onto a wire rack to cool completely.



2 comments:

  1. Wonderful cake recipe, I would definitely like to give a try. By the way which parchment paper are you using for your baking?

    ReplyDelete
  2. wow thats very nice post i really like it thanks for sharing and much appreciate your effort
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