Photo of Bakewell cake by WW

Bakewell cake

Points® value
Total Time
1 hr
10 min
50 min


Cannellini Beans, cooked

2 can(s), large, drained

Agave Syrup

125 g

Low Fat Spread

100 g

Egg, whole, raw

2 medium, raw

Egg white, raw

2 individual

Plain White Flour

100 g

Baking powder

2 teaspoon(s), level

Vanilla Extract

1 teaspoon(s), level

French almond extract

1 teaspoon(s)


175 g, stones removed

Flaked almonds

5 g

Icing Sugar

1 teaspoon(s), level, to decorate


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line the base and sides of a 20cm springform or loose-bottomed cake tin with baking paper.
  2. Put the beans, agave syrup and spread in a food processor and blitz until smooth. Transfer to a big mixing bowl then whisk in the whole eggs, one by one, then whisk in the egg whites. Stir in the flour, baking powder and vanilla and almond extracts, and then pour the mixture into the prepared tin.
  3. Scatter the cherries and flaked almonds over the top of the cake mix. Bake for 45-50 minutes until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for a few minutes, then carefully remove from the tin and transfer to a wire rack to cool completely.
  4. Dust with the icing sugar and serve.