Fig and Orange Blossom Bean Cake

So, another recipe inspired by my trip to New Zealand! Auckland was absolute foodie heaven! We ate the best Vietnamese, Mexican and Sushi I’ve ever had and the most crazily creative ice creams you can imagine! However, it was when I entered a gorgeous book shop that I read about a cake made of beans. I have been making black bean brownies for years and years. However, an entire cake had me very excited. I came home to the markets being full of fresh figs and decided I’d give a fig bean cake a go. The results were amazing! This cake is seriously moist and the most perfect texture (like a white chocolate mud cake). The best part is that it’s mainly made up of beans, eggs and almonds, all highly nutritious and protein rich ingredients!

Note: You will need to soak the cashews in water overnight for the icing and the dried figs for 1 hour for the cake.

Cake:

6 dried figs, soaked in boiling water for 1 hour

175g (1/2 cup) raw honey

2x 400g tins cannellini beans (I use organic, no added salt)

2 tsps. vanilla

100g (1/2 cup) coconut oil, melted

4 free-range eggs

100g (1 heaped cup) almond meal

2 tsps. baking powder

Pinch sea salt

Icing:

160g (1 1/3 cups) raw cashews, soaked overnight

½ cup coconut yoghurt (or Greek yoghurt)

2 tbsps. coconut cream

2 tbsps. raw honey

1 lemon, zest and juice

1 tsp. orange blossom water

2 fresh figs and flowers, to decorate.

For the cake:

1. Preheat the oven to 190 degrees celsius (170 fan-forced) and grease and line a 20cm spring form cake tin with coconut oil and baking paper.

2. Drain the soaked figs and the cannellini beans and add them to a blender along with the honey, vanilla and coconut oil. Process for approximately 2 minutes or until smooth and well combined.

3. Add two of the eggs and process for 30 seconds, then repeat with the last two eggs.

4. Once the mixture is smooth, pour it into a large mixing bowl (ensure you scrape it all out) and add the almond meal, baking powder and sea salt. Stir to combine.

5. Pour mixture into the cake tin and bake for 30-40 minutes or until the cake bounces back when gently pressed in the centre or a skewer comes out clean.

6. Allow the cake to cool completely in the tin.

For the icing:

1. Place all ingredients into a blender and process for approximately 2 minutes or until very smooth and creamy.

2. Once the cake is completely cool, carefully pour the icing into the centre and slowly blend it to the edges, allowing some to drizzle half way down the side.

3. Slice the fresh figs into quarters and place on top (skin side down) and decorate with flowers of your choice. This cake is lovely both at room temperature and once refrigerated. Ensure you keep it covered and refrigerated if not eating immediately and store left overs in an airtight container in the fridge. Enjoy!!