Perfect lemon cake with vanilla

Do you know the feeling of taking a bite of perfect cake? Airy and a little gooey and sticky, and you know you want another good bite. This cake will give you that feeling. The texture is light, but gooey and you will never guess that white beans are one of the main ingredients. Adding a little lemon whipped cream makes this the perfect cake.
60 Minutes
12 Persons


For the cake

  • 480 g white beans (cooked)
  • 150 g honey
  • 4 eggs
  • 1 vanilla pod
  • zest of 2 lemons
  • 100 g almond flour
  • 1 tbs baking soda
  • 100 ml cream (not whipped)
  • 50 g arrow root
  • pinch of salt

To serve

  • whipped cream
  • lemon zest
  • 1 tbs sugar


  1. Preheat the oven at 175 degrees Celcius.
  2. Line a baking tray with baking paper.
  3. Rinse the beans and let them drain.
  4. Put the beans into a food processor, add the honey and process until mixed well.
  5. Add the eggs one by one while processing.
  6. Add the other ingredients to the processor an mix shortly.
  7. Now you can put the mixture into the baking tray and into the oven.
  8. The cake will need to bake for about 35-40 minutes. You can test if it is ready by putting a wooden scewer into it. If it comes out dry the cake is ready.
  9. Wait for the cake to cool before removing it from the baking tray.
  10. In the mean while you have a minute to whip the cream together with the sugar and the zest for the topping.
  11. Add a good lick of cream to the cake sit back and enjoy. Limoncello is a good drink to accompany this treat on a lazy Sunday afternoon.