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.