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Saturday, 28 June 2008

Crumbed Top Mung Bean Cake

Crumbed Top Mung Bean Cake

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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.


Dry ingredients:
2 cups plain flour
1 cup semolina
1½ cup light brown sugar (or demerara)
Pinch salt
1 tablespoon baking soda
Pinch cinnamon (optional)

Wet ingredients:
¾ cup (150 ml) melted margarine
1½ cup (300 ml) soy milk
4 tablespoons vinegar
1 teaspoon vanilla
1 cup boiled mung beans, lightly mashed (1/2 cup of dry mung beans will yield 1 cup after soaking for 6 – 8 hours then boiled)

Crumbed topping:
1 cup pastry flour
½ cup margarine
½ cup demerara sugar
Pinch cinnamon (optional)

  • Preheat oven at 200 degrees Celsius.
  • Mix all dry ingredients together in a bowl. Mix all wet ingredients together except the mashed mung beans.
  • Pour wet ingredients over dry mixing gently. Mix thoroughly but do not beat the mixture.
  • Lastly add the mung beans.
  • Pour into a greased 26 cm (10½ inches) baking tin.

Crumbed topping:

  • Mix the flour with the margarine working with the fingers until it resembles fine breadcrumbs.
  • Add sugar and cinnamon. Mix well.

  • Sprinkle the crumbed topping mixture over the cake batter in the tin.

  • Bake for 40 minutes or until a skewer inserted in the middle comes out clean.

7 comments:

  1. This sounds like such an interesting cake! I've never seen mung beans before, are they just like regular beans?

    ReplyDelete
  2. 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

    I like mung beans, I like sprouting them as well.

    ReplyDelete
  3. and here I was, wondering what to do with the mung bean package I have in the pantry. you came to the rescue!

    ReplyDelete
  4. 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!
    The cake looks great and the beans are sure a nice addition, I'll try next time I buy them!

    ReplyDelete
  5. This cake sounds like heaven - I love baking with beans in dessert, it's awesome!

    ReplyDelete
  6. celine: I hope you like the cake!

    alice: Time flies! I've been at my new job for a month and it seems I only started yesterday!

    madcapcupcake: Mung beans are great in cakes, savoury or sweet, I love them!

    ReplyDelete
  7. ohhhh, this sounds like a cake that i would love! it looks super tasty!

    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.

    glad you're back! :) and thanks for the rock'n recipe!

    ReplyDelete

Your comments make my heart flutter even if you are just saying hi. Thank you for visiting Veganlovlie! :)

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