Cake without the fat? Without butter, oil? Yes!!! Instead, these components I used cannellini beans. So instead of fat we gain an extra portion of protein and fiber. Without sacrificing the taste! Don't worry you won't feel the taste of beans! In addition, the combination of oranges and coconut gives lightness and a little bit of sour taste. Perfect for hot summer days.
Ingredients for the sponge:
- can of cannellini beans (200g)
- 3 eggs
- half a cup of sugar
- cup whole-wheat flour
- teaspoon baking powder
- half a cup of milk
Ingredients for the orange jelly
- 500ml freshly squeezed orange juice
- 1.5 tablespoons gelatin
- tablespoon honey
Ingredients for coconut jelly
- 500ml light coconut milk
- 1.5 tablespoons gelatin
- tablespoon honey
- tbsp desiccated coconut
In addition, a large orange.
Method:
Sponge: whisk the eggs with the sugar until will get very fluffy. Drain the cannellini beans with water and blend with milk, flour and baking powder. Gently whisk it with eggs. Greased baking tray with butter and sprinkled with flour then pour the dough. Bake in oven preheated to 180 ° C - about half an hour.
Orange jelly: Dissolve gelatin in 2 tablespoons of cold water. Let stand for a minute to swollen. Heat 1/3 orange juice and mix it with honey and then with the swollen gelatin. Then mix the rest of orange juice. Put in the fridge to jelly slightly set. Do not put it directly on the cake, because the sponge absorbs everything. Jelly must have the consistency of thick custard.
Coconut jelly: Dissolve gelatin in 2 tablespoons of cold water. Let stand for a minute to swollen. Heat 1/3 of the coconut milk and mix it with honey and then with the swollen gelatin. Then mix with the rest of coconut milk and coconut.
When the dough has cooled and orange jelly solidified gently pour it on top of the cake. Place orange segments on top and then cover with coconut jelly. Put in the fridge to set (about 2 hours)
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