Caramel Magic Bean Cake
Author: 
Recipe type: Afternoon Tea
 
Ingredients
  • 420g can cannellini beans, drained and rinsed
  • 1 Tbsp plain yoghurt or buttermilk
  • 1 tsp vanilla extract
  • 125g butter, softened
  • 120g rapadura or coconut sugar
  • 4 eggs
  • 60g coconut flour
  • 1 tsp bi-carb soda
  • 1 ½ tsp GF baking powder Caramel Sauce
  • 200g rapadura or coconut sugar
  • 65g butter
  • 80g coconut cream
Method
  1. Preheat oven to 180C. Grease a small ring tin.
  2. Place beans, yoghurt, 2 of the eggs and vanilla into TMX bowl.
  3. Blend for 2 minutes/speed 8.
  4. Set aside into a small bowl.
  5. Don't wash Thermomix bowl.
  6. Place butter and sugar into TMX bowl and blend 30 seconds/speed 3.5.
  7. Scrape down and blend again.
  8. Set machine to 30 seconds/speed 3.5 and add remaining 2 eggs, one at a time through the hole.
  9. Add sifted flour, raising agents and bean mixture.
  10. Mix on 30 seconds/speed 3.5 or until blended together.
  11. Mixture will appear curdled.
  12. Pour into tin and bake for 35 to 40 minutes or until cake bounces back from a gentle touch.
  13. Remove to a wire rack to cool.Caramel Sauce
  14. Place sugar and butter into a small saucepan. Bring to the boil, stirring constantly. Boil while stirring for about 2 minutes. Add coconut cream and bring back to boil, again stirring constantly. Boil, stirring for about a minute.
  15. Serve cake warm as a dessert with Caramel Sauce and cream or ice cream
Notes
Caramel Icing
For an afternoon tea cake, add 1 - 2 cups golden icing sugar to the caramel sauce. Beat together until a smooth spreading consistency and ice cake.
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2014/07/02/caramel-magic-bean-cake/