Bean torta with walnuts and lemon

Bean torta with walnuts and lemon
  • Serves icon Serves 8-10
  • Time icon Hands-on time 30 minutes, oven time 40 minutes

This bean torta recipe is made with cornmeal instead of regular flour, making it surprisingly moist and delicate.

Nutrition: per serving

Calories
305kcals
Fat
9.7g (1.5g saturated)
Protein
8.1g
Carbohydrates
46.6g (35.4g sugars)
Fibre
3.1g
Salt
1.3g
Calories
305kcals
Fat
9.7g (1.5g saturated)
Protein
8.1g
Carbohydrates
46.6g (35.4g sugars)
Fibre
3.1g
Salt
1.3g

Ingredients

  • Sunflower oil for greasing
  • 350g soaked and cooked dried cannellini/haricot beans (or 1½ x 400g tins beans, rinsed and drained)
  • 75g fine maize meal/polenta/ cornmeal
  • 4 large free-range eggs, separated
  • 2 tsp vanilla extract
  • 350g caster sugar (see tips)
  • Finely grated zest 1 lemon and juice of 2
  • 85g walnuts, finely ground (see tip)

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Grease and line a 23cm round cake tin. Use a food processor to blend the beans and the maize meal/polenta/cornmeal into a smooth mixture, or beat well with an electric mixer.
  2. In a large mixing bowl, cream the egg yolks, vanilla extract and 175g of the sugar together using an electric mixer until pale and creamy, then add it to the beans along with the lemon zest. Blend together thoroughly, then transfer to a large bowl and fold in the ground walnuts using a metal spoon.
  3. In a clean mixing bowl and using clean, dry beaters, whisk the egg whites until stiff, then carefully fold them into the bean mixture using a metal spoon. Pour the mixture into the cake tin, then bake in the oven for 30-40 minutes, turning the temperature down to 180°C/ 160°C fan/gas 4 after 20 minutes.
  4. While the cake is cooking, warm the lemon juice with the remaining 175g sugar in a saucepan until just heated through. When the cake is light brown on top and nicely risen, take it out of the oven and pour the lemon syrup over the surface, then allow the cake to cool in the tin for about 20 minutes. As it cools, the topping will form a sweet-sharp and crunchy icing.

A recipe from Out of the Pod by Vicky Jones (£14.89; Ryland Peters & Small)

delicious. tips

  1. To grind the walnuts, whizz in a food processor using brief bursts of power until finely powdered – whizzing for too long will reduce the nuts to a paste. Or use ready ground walnuts, available from Ocado or health food shops.

  2. This cake is best served straightaway but will keep for 3-4 days in a sealed container.

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