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
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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.
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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.
