Browsing through recipes found online, supermarket sites, and cooking magazines, I came across this preparation that immediately intrigued me for an ingredient I had never used in a dessert: cannellini beans. The idea surprised me greatly, but for this reason, I wanted to try it.
In the batter, along with the cannellini beans, we also find white chocolate, which I increased by 20 grams to avoid leaving half a tablet in the fridge, and especially a generous lemon zest and juice, essential to scent the cake, make it fresher and more harmonious, and to mask any aftertaste of the beans, which in fact, are not perceived at all.
The result is a soft, delicate, and surprising bundt cake, perfect for breakfast or a snack: one of those desserts that intrigue at first and win over at first taste.
For this recipe with a secret ingredient, I used a 24 cm (9.5 inches) Bundt pan in diameter, perfect for achieving a tall, well-cooked, and scenographic cake: the cake rose uniformly and turned out really great, soft and fragrant.
Once unmolded, just a sprinkle of powdered sugar was enough and …voilà the bundt cake is ready for tasting!
P.S. After tasting it, I highly recommend it, and you would never imagine there are cannellini beans in the batter!
N.B. If you want to prepare this bundt cake with chocolate, use 1 2/3 cups (200 g) of all-purpose flour, 1/4 cup (30 g) of cocoa powder, extra virgin olive oil instead of seed oil, and orange zest instead of lemon zest; you can substitute cannellini beans with borlotti beans or use a mix of the two!
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I also have a free WhatsApp channel with a sweet and a savory recipe per day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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Here are more recipes for bundt cakes, 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
- 1/2 cup oz sugar
- 1/2 cup oz white chocolate
- 1 lemon (juice and zest)
- as needed powdered sugar
Tools
20 cm (8 inches) bundt pan
- Bundt Cake Pans
Steps
Grease the chosen pan with release agent while preheating the oven to 350-375°F (180-190°C) static.
Melt in the microwave or in a bain-marie the white chocolate with the vegetable oil.
Blend the cannellini beans with a hand blender, also adding the plain yogurt, mixing the mixture well.
In another bowl, beat with electric beaters the sugar with the eggs, then add the flour sifted with 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.
Then bake for 30/35 minutes the bundt cake with white chocolate, lemon, and cannellini beans always making the toothpick test to check the cooking.
Let the cake cool slightly before carefully unmolding it.
Serve this AMAZING BUNDT CAKE at room temperature and generously sprinkled with powdered sugar!
It’s good, so good that Andre already asked me to make it again!
Enjoy your meal!
Annalisa
Source: I can’t provide a link because it’s an online PDF Premiaty linked to the Sigma company
Storage
It keeps at room temperature for 3–4 days, under a cake cover or tightly closed in an airtight container.
Keep it away from heat and humidity to prevent drying out that delicious texture you see in the photos😊.
It can also be frozen in slices for about 1 month, wrapping them well in plastic wrap and then in a freezer bag.
