Adding cannellini beans in the cake helps to add goodness and a rich texture, as well as getting those veggies into the kiddies 😉
1 x 400g tin cannellini beans, drained
175g caster sugar
150g self raising flour
1 heaped tsp honey
2 oranges, zested
25g desiccated coconut
1 tsp baking powder
For the orange syrup
2 oranges, 1 zested and both juiced
85g icing sugar
For the coconut cream
1 x 400ml full fat coconut milk, chilled overnight
55g icing sugar, sieved
Preheat oven to 180C/gas 4.
Line a 18cm cake tin.
Empty the beans into a sieve and rinse thoroughly under warm water. Leave to drain before transferring to a food processor. Add the sugar and pulse to combine.
Add the eggs,one at a time, pulsing until combined. Continue to pulse, adding the flour and honey. Add the orange zest, desiccated coconut and baking powder and continue pulsing until well combined.
Pour the wet cake mixture into the prepared tin and bake for 40 minutes, or until the cake is well risen and golden brown.
Meanwhile, make the orange syrup. In a small saucepan, simmer the orange juice, with some of the orange pulp and icing sugar until syrupy. Remove the cake from the oven and pierce it all over with a skewer. Pour the hot syrup over the cake and set aside to cool.
For the coconut cream, open the tin of coconut milk and spoon the solid coconut cream from the top of the tin into a mixing bowl, leaving all the coconut water in the tin. Whisk the cream well for 2 – 3 minutes until nice and thick. Sift the icing sugar over it and gently mix together.