• thumbnail image 1
Print to PDF

Print recipe

Orange Cranbeany Cake



12 portion(s)

  • 400 gram butter beans, canned
  • 1 orange zest
  • .5 fresh orange, peeled, pips removed and roughly chopped
  • 80 grams cornflour, or tapioca flour
  • 1 teaspoon baking powder
  • .5 teaspoon bicarb soda
  • 120 gram Butter
  • 160 gram sugar raw
  • 1 tablespoon Coconut
  • 5 eggs
  • 2 teaspoon few drops orange blossom water, optional
  • 2 tablespoon dried cranberries, optional

Recipe's preparation

  1. Mill the sugar rind & coconut for 10 seconds SP 10

    Add the butter & 1 egg  and mix for 10 seconds until smooth. SP 5

    Add the beans, orange, remaining eggs, cornflour,  orange flower water (if using), baking powder, baking soda, and  a pinch salt and blend SP 4 15 seconds.

    Stir through the cranberries if using.

    Pour batter into prepared pan and bake MOD oven for 35-40 minutes or until a toothpick inserted in the middle comes out clean. 



If you enjoyed my Magic bean cake recipe, you might enjoy this one too. It is a variant to the former recipe. You can substitute cannelloni beans for the butter beans for this recipe. I find that chickpeas and soy beans are too strong in flavour to use. The orange blossom water is a lovely fragrant addition if you have it. You could also substitute currants for cranberries too. Have fun.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • I was so looking forward to

    Submitted by Cornelia1958 on 8. April 2016 - 10:48.

    I was so looking forward to trying this recipe as I love the chocolate version. It was, however, a major fail for me. Mixture seemed far too runny (I used 1 x 400gr can butter beans, rinsed and drained - should it be 400gr drained weight instead? Cooked for 45 minutes - texture was sort of wet rubbery with very eggy taste. I didn't add cranberries but cut cake looked nothing like the picture. Mine looked more like a soggy yellow bath sponge. Where did I go wrong? Followed recipe exactly.  tmrc_emoticons.(

    Following the above disaster I froze uneaten portion of cake in serving size peices.  later heated up in microwave they made a lovely pudding type cake. I did heat until very hot so would have cooked it more. I ate it on its own but would be lovely with custard. Made me think that I will try the recipe again but cook for longer time to see if texture improves. If not, I know it will make a nice pudding.  Have subsequently changed rating from 1 to 3. 

    Udate April 2016. Now 4 stars!

    made these again as cupcakes. Cooked for 30 minutes 160/180 ( changed back and forth a little during baking). Results much better this time. Still an odd texture - sort of like a dense pudding, but tasted nice, although still slightly eggy. Considering it is gluten free, it's a pretty good result. Even my husband and son liked them. Next time I will try reducing sugar as a little too sweet for me. Would be lovey served warm with custard/ice cream for dessert.

    Login or register to post comments
  • Be careful with the amount of

    Submitted by mazb2014 on 13. October 2014 - 20:41.

    Be careful with the amount of orange & bicarb of soda, it's 'half' for each, not '5'. Tastes a bit funny with 5 tsp bicarb of soda!!

    Login or register to post comments
  • Would love to try this

    Submitted by Annieooby on 17. May 2013 - 18:03.

    Would love to try this recipe, but as Mollyd333 says, is missing some vital details.    Can you fix it please, Sarah Wong?

    Login or register to post comments
  • The ingredients for this list

    Submitted by mollyd333 on 12. May 2012 - 17:32.

    The ingredients for this list coconut oil but not coconut. Is there coconut - and  if so what sort - or is the coconut oil to be used with the sugar as the first ingredient? Also what size tin and oven temp do you use? Thanks!

    Login or register to post comments