Anna jones' amazing lemon cannellini cake
Cakes
When you consider blending beans into cake batter as a means of making it better—light and and airy, with a similar crumb to a regular butter and flour cake but with extra moistness and, in the words of Anna, "an almost fudge character"—then you'll want to shout those beans from the rooftop. You'll want to stick a small flag in this cake that says "Made with Beans!" You'll want to tell all your friends! <br /> <br />Because this cake is dairy-free and gluten-free and refined sugar-free, too, it's a great choice to bring to an event with an unknown guest list: Almost everyone will be able to eat and enjoy it (and enjoy it they will). <br /> <br />You won't have trouble making, it either. While the cake lives in the "Investment Cooking" chapter of A Modern Way to Cook, it only fits the bill in the context of the book's other recipes, which are grouped by speed: under 15, 20, 30, and 40 minutes. As cakes go, this one's speedy, with an easy clean-up: The batter comes together in a food processor; the frosting, in a blender. <br /> <br />Reprinted from <a href="https://www.amazon.com/Modern-Way-Cook-Anna-Jones/dp/0008124493">A Modern Way to Cook</a href> with permission from Ten Speed Press.
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