This cake has a sophisticated bitterness to it – just add a little more stevia if you would like a sweeter version. Soak and cook your own kidney beans if you have the time – you’ll need 480 g (1 lb 1 oz) cooked beans.
melted butter, for greasing
100 g (3½ oz/1 cup) Dutch-processed cocoa powder, plus extra for dusting
2 teaspoons baking powder
½ teaspoon salt
2 x 420 g (15 oz) tins kidney beans, rinsed and drained
1 tablespoon natural vanilla extract
½–1 teaspoon liquid stevia (optional)
150 g (5½ oz) butter, softened
170 g (6 oz/½ cup) rice malt syrup
creamy natural yoghurt or crème fraîche, to serve
1 Preheat the oven to 160°C/320°F (fan-forced). Grease a 22 cm (8¾ in) baba or ring (or 20 cm/8 in round) tin generously with melted butter. Add a little of the extra cocoa powder to the cake tin, tilt the tin to cover the butter with the cocoa powder, then tip out the excess.
2 Combine the cocoa powder, baking powder and salt in a small bowl and set aside.
3 Whiz the beans, 1 egg, the vanilla extract and stevia (if using) in a food processor until smooth and creamy. Transfer to a bowl and set aside.
4 Without cleaning the processor bowl, process the butter and rice malt syrup until smooth and creamy.
5 Add the remaining eggs one at a time, processing well between each addition. Return the bean mixture to the processor and sift in the cocoa, baking powder and salt. Process until well combined.
6 Pour the mixture into the prepared tin and bake for 40–45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for 10 minutes before turning out onto a wire rack to cool completely. Serve, dusted with extra cocoa if you like and a dollop of yoghurt or crème fraîche.
This cake will keep for 2–3 days in an airtight container.
Extract from Incredible Bakes by Caroline Griffiths, published by Smith Street Books, RRP $39.99