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Lemon Bean Cake with Fresh Fruit Sauce Recipe

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Lemon Bean Cake with Fresh Fruit Sauce Recipe

Prep Time: Cook Time:


  • Lemons, raw, without peel | 1.00 fruit 2-3/8" dia
  • Beans, small white, boiled, without salt | 2.00 cup
  • Egg, whole, raw | 3.00 small
  • Granulated sugar | 1.00 cup
  • Low sodium baking powder | 1.00 tsp
  • Raspberries, raw | 2.00 cup
  • Drinking tap water | 0.25 cup 8 fl oz
  • Granulated sugar | 0.50 oz
Nutrition Facts (Per Serving)

Calories per serving: 400.63 mg

Fat per serving: 3.75 g

Saturated fat per serving: 1.06 g

Protein per serving: 12.58 g

Sodium per serving: 45.52 mg

Cholesterol per serving: 106.02 g


  1. Preheat oven to 350*F.
  2. Using a zester or grater, remove the bright outer layer of the lemon. Set aside.
  3. Juice the lemon and reserve. In a food processor, process the beans with the lemon zest and juice until smooth.
  4. Add eggs, sugar and baking powder, and process it until all ingredients are well blended.
  5. Pour batter into a greased 8 inch spring form pan and bake in a preheated oven for 45 minutes or until cake tester inserted in center comes out clean. Leave to rest.
  6. To prepare a sauce. In small saucepan, place 1 cup berries with water and sugar. Bring to boil and cook for 5 minutes until thick. Let cool. Spoon remaining berries into sauce or use as a garnish.
  7. Dust with icing sugar. Serve with fresh fruit sauce.

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