Ingredients
Cake batter
- 160 grams Butter
- 400 grams tin cannellini beans, (rinsed and drained)
- 150 grams S.R Gluten Free Flour
- 1 tablespoon baking powder GF
- 1 teaspoon salt
- 1 1/2 teaspoon Cinnamon.
- 1 1/2 teaspoon ginger powder
- 3/4 teaspoon baking soda/bicarb
- 1 teaspoon allspice
- 230 grams sugar
- 3 eggs, large
- 250 grams sour cream
- 1 tablespoon vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.pre heat oven to 160-170 C.
2. place butter in a non-stick pan. melt and stir over moderate heat until slightly caramelised. HINT: turn off heat as it will cook for another few minutes, be carful not to burn. The butter should look golden brown. Leave in pan until required.
3. put all other ingredients in thermomix. mix at speed 5 until nicely combined. May need to scrape down bowl once.
4.while mixing on speed 1 slowly add buter though lid hole.
5. pour mixture into 20-24cm tin of choice (Silicone, or greased/lined metal)
6. bake for about 50 minutes or until a scewer can be inserted and comes out clean.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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