Mexican Bean Cake

This unconventional Mexican-inspired cake transforms humble pinto beans into a moist, tender dessert. The pureed beans provide a dense, fudge-like texture that pairs beautifully with warm spices like cinnamon, cloves, and allspice. Studded with raisins and chopped nuts, it offers a rich, comforting flavor profile that is both hearty and sweet. It's a fascinating twist on traditional baking, perfect for holiday gatherings or cozy afternoons. The optional icing glaze adds a delicate finish, balancing the deep, earthy notes of the bean base.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mexican

Courses: Desserts

Difficulty: Intermediate

Servings: 2

Calories: 63

Dietary: Vegetarian

Description

This unconventional Mexican-inspired cake transforms humble pinto beans into a moist, tender dessert. The pureed beans provide a dense, fudge-like texture that pairs beautifully with warm spices like cinnamon, cloves, and allspice. Studded with raisins and chopped nuts, it offers a rich, comforting flavor profile that is both hearty and sweet. It's a fascinating twist on traditional baking, perfect for holiday gatherings or cozy afternoons. The optional icing glaze adds a delicate finish, balancing the deep, earthy notes of the bean base.

Directions

1
Preheat your oven to 350°F (175°C). Grease and flour the bottom only of a 9x13 inch rectangular baking pan.
2
In a large bowl, cream together the butter and sugar until light and fluffy.
3
Beat in the egg and vanilla extract until well combined.
4
Stir in the 2 cups of prepared pinto bean puree until smooth.
5
In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and allspice.
6
Add the diced apple, raisins, and chopped nuts to the dry ingredients and toss to coat lightly.
7
Gradually add the dry ingredient mixture to the wet bean mixture, mixing gently until just combined. Do not overmix.
8
Pour the batter into the prepared 9x13 inch pan and smooth the top.
9
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10
While the cake bakes, prepare the glaze by mixing icing sugar with enough milk or fruit juice to form a thin, drizzleable consistency.
11
Once the cake is removed from the oven, drizzle the glaze over the warm surface.
12
Allow the cake to cool completely in the pan before slicing and serving.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 63kcal

% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.3g2%
Cholesterol 2mg1%
Sodium 111mg5%
Total Carbohydrate 11.8g4%
Dietary Fiber 0.8g4%
Sugars 8.1g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mexican-bean-cake-2/