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One-two-three-four cake

A little healthier, thanks to a surprise ingredient. - by Fast Ed
  • 21 Jan 2022
Prep: 15 Minutes - Cook: 40 Minutes - Serves 10
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With a few clever choices, Ed’s turning this cake into… a slightly healthier cake. The name of the cake refers to the ratios of the ingredients, which makes it easy to remember the recipe. But just because he’s made it a little healthier, with a surprise ingredient, that doesn’t mean there isn’t room for a decent sprinkling of cinnamon sugar on top.

Ingredients

400g can borlotti beans (or cannellini or pinto), no added salt, drained

200g raw sugar

4 free-range eggs

200ml vegetable oil

100ml natural yoghurt

300g self-raising flour

2 tsp vanilla extract

Cinnamon sugar, to serve

Method

  1. Preheat oven to 160°C fan-forced (180°C conventional). Line a 22cm cake tin. Put beans, raw sugar, eggs, oil and natural yoghurt in a food processor and puree until smooth.

  2. Fold in flour and vanilla, spoon into prepared tin and bake for 35-40 minutes, until firm and a skewer inserted into centre comes out cleanly. Serve warm dusted with sugar.

1234 cake

The final result!

Rob Palmer

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Impossible pie

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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