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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. 


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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.

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  • 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.

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  • 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!!

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  • 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?

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  • 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!

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