This Crumbed Top Mung Bean Cake is similar to a banana cake in consistency, offering a delightful combination of textures with its crumbed topping. It’s also quite filling and the addition of mung beans provides a good source of protein, making it a nutritious and satisfying treat.
The hint of cinnamon in the crumbed topping adds a warm and aromatic touch that perfectly complements the cake’s sweetness.
I feel so bad for not posting anything for ages. I’ve been so busy although my new job isn’t the real reason! I don’t know what I’ve been doing with my time. I really need to get myself organized so that I don’t need to find any lame excuses anymore for not blogging!
The past week and weekend has been devoted to shopping and sewing. I love sewing as much as I love cooking! And I am forever torn between the two when I have to decide which one to do. I did cook a lot of nice things these past 2 weeks though but did not take the time to note down the recipes or take a photo except for this Mung Bean Cake which I thought was too nice not to share with you! You must be used to my fondness for mung beans by now! They show up quite often in my recipes.
This cake is very much like a banana cake in consistency and the crumbed top was a nice combination of texture. It was also very filling. And mung beans add some proteins to it which is awesome.
Crumbed Top Mung Bean Cake
This Crumbed Top Mung Bean Cake is similar to a banana cake in consistency, offering a delightful combination of textures with its crumbed topping. It's also quite filling and the addition of mung beans provides a good source of protein, making it a nutritious and satisfying treat.
Ingredients
Dry Ingredients:
- 240g plain or all-purpose flour (2 cups)
- 170g semolina (1 cup)
- 320g light brown sugar (or demerara) (1½ cups)
- Pinch of salt
- 1 tablespoon baking soda
- Pinch of cinnamon (optional)
Wet Ingredients:
- 150ml melted margarine (¾ cup)
- 300ml soy milk (1½ cups)
- 60ml vinegar (4 tablespoons)
- 5ml vanilla extract (1 teaspoon)
- 200g boiled mung beans, lightly mashed (start with 100g dry mung beans, soaked for 6-8 hours, then boiled) (1 cup boiled)
Crumbed Topping:
- 120g pastry flour (1 cup), or plain flour + 1 tablespoon cornstarch
- 100g margarine (½ cup)
- 90g demerara sugar (½ cup)
- Pinch of cinnamon (optional)
Instructions
Preheat the Oven:
- Preheat your oven to 200°C (390°F).
Prepare Dry Ingredients:
- In a large bowl, combine the plain flour, semolina, light brown sugar, salt, baking soda, and cinnamon (if using).
Prepare Wet Ingredients:
- In a separate bowl, mix together the melted margarine, soy milk, vinegar, and vanilla extract. Do not add the mashed mung beans yet.
Combine Ingredients:
- Pour the wet ingredients into the dry ingredients, mixing gently until well combined. Be careful not to overmix.
- Fold in the lightly mashed mung beans.
Prepare the Baking Tin:
- Grease a 26 cm (10½ inch) baking tin.
- Pour the batter into the prepared tin.
Prepare the Crumbed Topping:
- In a bowl, mix the pastry flour and margarine with your fingers until the mixture resembles fine breadcrumbs.
- Add the demerara sugar and cinnamon (if using) and mix well.
- Sprinkle the crumbed topping mixture evenly over the cake batter.
Bake:
- Bake in the preheated oven for about 40 minutes or until a skewer inserted into the center of the cake comes out clean.
Cool and Serve:
- Allow the cake to cool in the tin before serving.
Enjoy your Crumbed Top Mung Bean Cake!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 466Unsaturated Fat: 18gCarbohydrates: 72gProtein: 7g
The image on this post has been updated. I’ve left the original one that was shared with the post below, in case you came to the blog through this image and recognise it.
This sounds like such an interesting cake! I’ve never seen mung beans before, are they just like regular beans?
Mung beans are very small beans. They are just slightly bigger than lentils when dried and become about twice their size when soaked and cooked. I have a picture of them on this post, http://veganlovlie.blogspot.com/2008/04/mung-bean-pasty.html<BR/><BR/>I like mung beans, I like sprouting them as well.
and here I was, wondering what to do with the mung bean package I have in the pantry. you came to the rescue!
I understand you so well! I need to get organized if I ever want to go to the gym again, I haven’t been there since the new job started!<BR/>The cake looks great and the beans are sure a nice addition, I’ll try next time I buy them!
This cake sounds like heaven – I love baking with beans in dessert, it’s awesome!
celine: I hope you like the cake!<BR/><BR/>alice: Time flies! I’ve been at my new job for a month and it seems I only started yesterday! <BR/><BR/>madcapcupcake: Mung beans are great in cakes, savoury or sweet, I love them!
ohhhh, this sounds like a cake that i would love! it looks super tasty! <BR/><BR/>and no worries on the posts! everyone gets busy – shopping and sewing sound like they’re a good combination – and one that would keep ya from bloggin’ a bunch, too.<BR/><BR/>glad you’re back! 🙂 and thanks for the rock’n recipe!