Lime Poppy Seed Cake
How to get fussy eaters to eat their beans, or, a variation on the chickpea lemon poppy seed cake.
This weekend project I made without referring to any recipes. It needs some planning as the beans must be soaked overnight. If you are too impatient and have some tinned white beans you could use them, but I didn’t check on the weight of soaked cooked beans. It was more than 1 tin of beans though.
- 1 cup white beans
- 1/2 a cup of honey
- 1 cup of pie apples with no added sugar
- 1 teaspoon of baking powder
- 3 eggs separated
- 1 tablespoon poppy seeds
- 2 limes
- 1 package of cream cheese
- stevia and/or agave nectar to taste
- strands of lemon zest
- a little extra lime juice
Soak the dried beans overnight and cook gently in water until they are soft. Let them cool to room temperature.
Grease your cake tin and preheat the oven to 180C. I used a round silicone ‘tin’ and greased it with coconut oil.
Take some strands of zest from half of one lime, then grate the rest of the zest. Set aside the strands for decorating. Juice the limes and set aside the juice until the cake is out of the oven.
Put the beans and pie apples in a food processor and blend until very smooth. Add the egg yolks one at a time and process. Add the honey, baking powder and poppy seeds and process until fluffy.
Beat the egg whites until fluffy and it holds gentle peaks.
Place the bean mixture in a bowl and gently fold in 1/3 of the egg whites. Add the remainder of egg whites and fold in.
Pour the mix into your cake tin and bake for 35 minutes, until golden. It is quite delicate, a bit like souffle so handle carefully. Pour the lime juice over the cake and leave to cool in the tin. It will collapse a little.
When it is cool, carefully turn out of the tin onto a plate.
Beat the cream cheese with a little stevia and agave nectar. Add the sweeteners a little at a time and taste, until its right. Spread the topping on the cake and sprinkle the zest on the top. Add some berries or edible flowers for decoration.