Amazing lemon cannellini cake from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 272) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CourtneyT on March 17, 2024

    This is the second bean based cake I have made this week and both were very wet. I followed the recipe to the letter and ended up having to bake the cake an addition 17 minutes. My oven is slow and it's not uncommon for me to add 10 minutes to a cake baking time but 17! Even then, the bottom centre is almost mushy and extremely moist. The cake itself does not have a strong flavour and is dense. It's very easy to make and is reasonably healthy. The topping failed to set for me and was bland and unremarkable. That's going into the bin. I do feel like this cake has potential, but I am not sure how to tweak it. Unfortunately, my husband prefers a drier cake so I will be freezing the remainder of this cake for future individual snacks.

  • eeeve on June 14, 2023

    Made a version of this from the Lunch Lady website - https://hellolunchlady.com.au/blogs/blog/veggie-cakes - which omits the tofu, and OMG it was delicious! Very light and reminiscent of a German baked cheesecake. Baked mine 10 minutes less than stated and it started to burn round the edges, will reduce temperature / baking time next time.

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