Nobody will believe kidney beans are used in this deliciously moist cake. Impress your guests with this delectable cake!
Ingredients
- butter: 1 tsp
- white sugar: 0.5 cup
- raspberries: 10 piece (fresh)
- dark red kidney beans: 1 can (15 ounce can)
- almond meal: 1 cup
- eggs: 3 piece
- unsalted butter: 0.5 cup (melted)
- raspberry extract: 0.5 tsp
- almond extract: 0.25 tsp
- white sugar: 0.75 cup
- baking powder: 4 tsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
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Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
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Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
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Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
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Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.
