Browsing through recipes found online, on supermarket sites and cooking magazines, I came across this preparation that immediately piqued my curiosity because of an ingredient I had never used in a dessert: cannellini beans. The idea surprised me greatly, but for this very reason I wanted to try it.
In the dough, together with the cannellini beans, we also find white chocolate, which I increased by 20 grams so as not to leave half a bar in the fridge, and especially a generous lemon zest and also the juice, which is crucial to perfume the cake, make it fresher and more harmonious and to soften any aftertaste of the beans, which are not perceived at all.
The result is a soft, delicate, and surprising bundt cake, perfect for breakfast or a snack: one of those cakes that intrigue you at first and win you over with the first bite.
For this recipe with a secret ingredient I used a 24 cm (9.5 inch) Bundt pan in diameter, perfect for achieving a tall, well-cooked cake with a scenic shape: the cake rose evenly and came out really well, soft and fragrant.
Once unmolded, a dusting of powdered sugar was enough and …voilà the bundt cake is ready for tasting!
P.S. And after tasting it, I highly recommend it, and you’ll never guess that there are cannellini beans in the dough!
N.B. If you want to make this chocolate bundt cake use 200 g of all-purpose flour, 30 g of cocoa powder, extra virgin olive oil instead of seed oil, and orange zest instead of lemon zest, and you can replace cannellini beans with borlotti beans or use a mix of the two!
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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I’m leaving you with other bundt cake recipes, fragrant and delicious, just below:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup oz canned cannellini beans
- 2 eggs
- 1/2 cup oz plain yogurt
- 2 cups oz all-purpose flour
- 1/3 cup oz vegetable oil
- 1 packet baking powder
- 3/5 cup oz sugar
- 3.5 oz oz white chocolate
- 1 lemon (juice and zest)
- to taste powdered sugar
Tools
20 cm (8 inch) bundt pan
- Bundt Cake Pans
Steps
Grease the chosen pan with a release agent, preheating the oven to 356-374°F static.
Melt in the microwave or bain-marie the white chocolate with the vegetable oil.
Blend the cannellini beans with an immersion blender also adding the plain yogurt, mixing the mixture well.
In a separate bowl, beat with an electric mixer the sugar with the eggs, then adding the sifted flour with the baking powder, the zest and juice of the organic or untreated lemon.
Finally add the cannellini bean puree, mixing well and then transferring the mixture into the greased bundt pan and leveling it well.
Cook for 30/35 minutes the bundt cake with white chocolate, lemon, and cannellini beans always doing the toothpick test to check the cooking.
Let the cake cool down a bit before carefully unmolding it.
Serve this AMAZING BUNDT CAKE at room temperature and generously sprinkled with powdered sugar!
It’s so good that Andre has already asked me to make it again!
Enjoy your meal!
Annalisa
Source: I cannot give you a link because it’s an online PDF by Premiaty linked to the company Sigma
Storage
It keeps at room temperature for 3–4 days, under a cake dome or well sealed in an airtight container.
Keep it away from heat and humidity to prevent it from drying out that delightful texture you see in the photo😊.
It can also be frozen in slices for about 1 month, wrapping them well in food film and then in a freezer bag.
