Raspberry Bakewell Magic Bean Cake (or Cherry Bakewell) - includes Thermomix method
Forking Foodie
Forking Foodie
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  • 16 portions
  • 210 calories per serving
  • 168 calories per portion
  • 400 g tin butter beans (235g rinsed and drained, or pretty much any cooked white beans/chickpeas of your choice, e.g. canellini beans - chickpeas are a little stronger though) [256 calories]
  • 120 g softened butter, salted (or use extra virgin coconut oil, the solid white variety if you want to make it dairy free and increase the calories and add a pinch of salt) [884]
  • 170 g golden caster sugar (or your preferred sweetener in appropriate quantities, e.g. rapadura, coconut sugar etc.) [680]
  • 5 eggs (UK medium, i.e. 58g each) [438]
  • 1/2 tablespoon (7.5ml) good vanilla extract [22]
  • 15 ml tbsp almond extract (to taste, I use 1 full tbsp) [135]
  • 100 g ground almonds [645]
  • 1 teaspoon (gluten free) baking powder [3]
  • 1/2 teaspoon bicarbonate of soda
  • 250 g raspberries or cherries (or half of each if you can't decide!), frozen and defrosted is fine (you could use a reduced quantity of French glacé cherries if you want an enormous sugar hit, and don't mind the extra calories, but they're a bit sweet for my taste!) [81 or 130]
  • 35 g flaked
  • 160 C fan oven for about
  • 1 hour and 15 minutes (around 35, if making cupcakes) for a tray bake cake. If you would like this as a hot pudding, it will only require 45 minutes in the oven (the centre will have risen, and a skewer will come out clean), however at this point it will be too moist to be cut into squares which will hold their own (if you feel it is too moist when you take it out of the oven, it's perfectly fine to put it back in again for a bit longer - the fruit content means this is quite a moist cake). Allow to cool for at least 10 minutes,
  • Tips
  • 160 C fan oven, and line your cake tin with greaseproof baking paper
  • 5 and a half
  • 160 C fan oven for about
  • 1 hour and 15 minutes (around 35, if making
  • 45 minutes in the oven
  • Tips



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