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Cannellini Cake with Apricots

Name: Cannellini Cake with Apricots
Prep time: 30

(12 votes, average: 3.83 out of 5)

30 min prep

18 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

Whenever I eat this Cannellini Cake with Apricots, I find it hard to believe it started out as a can of beans. This nutritious, flourless confection is a great way to satisfy the craving...

Yield: 1 9-inch Cake

1 cup walnuts
1 cup canned cannellini beans, drained and rinsed
3 large eggs, separated
⅓ cup sugar, divided
2 tablespoons honey
⅓ cup dried apricots, chopped

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Nutrition Facts

Calories

57 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

10 g

Sugar

7 g

Fiber

1 g

Protein

2 g

Sodium

13 mg

Directions

Preheat the oven to 350 degrees. Butter and flour a 9-inch spring-form pan.
Put walnuts into a food processor and process until finely ground. Set aside. (see Ann''s Tips)
In the same food processor, blend the beans until smooth. Set aside.
In a medium bowl with an electric mixer, beat the egg whites until soft peaks form. Gradually add half of the sugar, and continue to beat until stiff peaks form. Set aside.
In a separate bowl beat the egg yolks and the remaining sugar until pale yellow and fluffy. Gradually add in the puréed beans and honey. Then mix in the ground walnuts until well blended. With a spatula, gently fold in the dried apricot and egg whites in 3 batches. The batter should be a little streaky.
Gently pour into the prepared spring-form pan and bake for 40 minutes, or until the cake has shrunk from the edges and is well browned. Your cake will be puffy when it comes out of the oven, but will deflate as it cools.For more cake or dessert ideas see our Holiday Cookies and Cakes Slideshow.

Chef Tips

To stop the walnuts turning into a paste, process with 1 tablespoon of the sugar sprinkled over them.

Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.