Bakewell cake
5
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 10 • Difficulty: Easy
Ingredients
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)
Cherries
175 g, stones removed
Flaked almonds
5 g
Icing Sugar
1 teaspoon(s), level, to decorate
Instructions
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.
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