Replacing wheat flour with up to 50% toasted white bean flour boosts the nutritional profile of your cake by enriching it with protein and fibre while preserving the organoleptic qualities of the product.


Our recipe

Sugar – 20.9%

Semi-skimmed milk – 18.4%

Unsalted butter – 15.9%

T65 flour – 14.5%

White bean flour – 14.5%

Eggs – 13.9%

Raising agent – 1%

Salt – 0.5%

Vanilla aroma – 0.4%


Our process

Mix the softened butter and sugar together with a flat beater for 2 min ;
Add the beaten eggs, mix for 2 min ;
Add the rest of the dry ingredients, mix for 1 min ;
Add the milk, mix for 1 min ;
Pour the mixture into a cake mould ;
Bake for 40 min at 170°C.


List of ingredients

Flours (Wheat, White bean), Sugar, Milk, Butter, Eggs, Raising agent (E450, E500), Salt, Aroma.

Allergens: Gluten, Dairy.


Associated products

Other recipes that may interest you

card image placeholder
8 Vegetables Velouté Verrine

Rich in proteins

card image
Mexican Vegetable Spread with Red Bean Flour

The red bean and red lentil flours give the product a spreadable and firm texture:…

card image
Organic Multicereal Cake

View all our recipes