Mexican Bean Cake
Submitted by TAWNY
Mexican bean cake made with pinto bean puree, apples, raisins, and warm spices like cinnamon, cloves, and allspice. A moist, spiced sheet cake with a simple glaze.
YIELD
24 servingsPREP
60 minCOOK
60 minREADY
120 minBean puree in a cake sounds strange until you taste the result. The pinto beans replace most of the fat and add a creamy, dense moisture that keeps this sheet cake soft for days. You won’t taste beans. What you’ll taste is warm cinnamon, cloves, allspice, diced apples, raisins, and nuts in a spice cake that rivals any holiday fruitcake.
Making the bean puree from scratch is the most involved step. Dried beans get quick-soaked, simmered until tender, then pureed smooth. Forcing the puree through a sieve removes any remaining skins and gives you the silkiest texture possible. This extra step is worth it. Grainy bean bits in a cake are not the move.
The cake batter comes together like a standard creamed cake. Butter and sugar get beaten with the egg, then the bean puree and vanilla fold in. Dry ingredients mixed with the fruit and nuts go in last. The puree makes the batter thicker than a typical cake batter, which is normal.
A thin powdered sugar glaze drizzled over the warm cake soaks in slightly and adds a sweet finish. Store this one in the refrigerator since the bean puree doesn’t have the preservative power of oil or butter.
Chef Tips
- Puree the beans while still warm. Cold beans are harder to get smooth.
- Extra bean puree freezes well. Thaw and use in your next batch or in brownies.
- The cake is done when a toothpick in the center comes out clean. The dense batter can look underdone even when it’s finished.
- Grease and flour only the bottom of the pan, not the sides. The batter needs to grip the sides to rise properly.
Variations
- Use black beans instead of pinto for a darker cake with a slightly earthier flavor.
- Add a teaspoon of espresso powder to the dry ingredients for a mocha-spice depth.
- Swap the glaze for cream cheese frosting for a richer, more indulgent finish.
Ingredients
Directions
BEAN PUREE Start with 1 cup of dried beans or a bit more if using large white limas and you plan to take off the skins.
Extra bean purée may be frozen-it looks like mashed potato.
Quick Soak - Wash beans, use 3 cups of cold water for each cup of beans and bring slowly to a boil.
Boil gently for 2 minutes.
Remove from heat, cover and let stand for 1 hour.
Drain off soaking water.
Cover with fresh cold water, bring to a boil for 10 min, reduce heat and simmer about 30 min until tender.
Drain. Remove lima bean skins and discard any hard beans.
Grind through a foodmill, purée in a blender or food processor.
You may have to add a bit of liquid saved from the cooking process to get the mixture moving.
Force the purée through a sieve about ¼ cup at a time if you want a very smooth puree.
Purée only keeps a day or two in fridge so freeze any that you are not going to use for the recipe.
Preheat oven to 350℉ (180℃).
Grease and flour the bottom only of a 9×13 inch rectangular pan.
Cream butter with sugar.
Add egg and beat well. Blend in bean purée and vanilla.
In a separate bowl, combine flour, baking soda, salt, and spices.
Mix with the apple, raisins, and nuts.
Add dry ingredients and fruit to creamed mixture and blend well.
Pour batter into prepared pan and bake 35 to 45 min or until cake tests done when tried with a toothpick.
Mix icing sugar with enough milk or fruit juice to make a thin glaze; drizzle over the still-warm cake.
Keep in the refrigerator.
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