I like to use whole sugar in my cooking, so I tend to make caramel and chocolate flavours because rapadura still contains all the molasses and will make batters darker. Coconut sugar is the same as it's quite dark in colour.
This cake is delicious and is gluten free to boot.
CARAMEL MAGIC BEAN CAKE
The Bush Gourmand
420g can cannellini beans, drained and rinsed
1 Tbsp plain yoghurt or buttermilk
1 tsp vanilla extract
125g butter, softened
120g rapadura or coconut sugar
60g coconut flour
1 tsp bi-carb soda
1 ½ tsp GF baking powder
Preheat oven to 180C. Grease a small ring tin.
Place beans, yoghurt, 2 of the eggs and vanilla into TMX bowl.
Blend for 2 minutes on speed 8.
Remove but don't bother rinsing bowl.
Place butter and sugar into TMX bowl and blend on speed 3 - 4 for 30 seconds. Scrape down and blend again.
Add eggs, one at a time, blending in between.
Add sifted flour and raising agents and mix on speed 3 until blended together. Mixture will appear curdled.
Pour into tin and bake for 35 to 40 minutes or until cake bounces back from a gentle touch.
Remove to a wire rack to cool.
¾ cup rapadura or coconut sugar
80g coconut cream
Place sugar and butter into a small saucepan. Bring to the boil, stirring constantly. Boil while stirring for about 2 minutes. Add coconut cream and bring back to boil, again stirring constantly. Boil, stirring for about a minute.
Serve cake warm as a dessert with Caramel Sauce and cream or ice cream
For an afternoon tea cake, add 1 cup golden icing sugar to the caramel sauce. Beat together until a smooth spreading consistency and ice cake.