My Father's Soy Bean Cake

This cake might not be the most attractive looking kind, but it is super moist and deliciously healthy.  My late father started baking after he had a stroke in his late seventies with limited mobility, but that did not prevent him from being creative and developing this recipe for a cake he would be remembered for by family and friends.  It is made with whole soy beans, soaked overnight and ground into a paste, flour, eggs, dried fruits, a little butter, with no added sugar.  He used to make them often and gave plenty away for others to enjoy.  You will find the full inspiring story about this cake here, bearing testimony to his ingenuity, tenacity, commitment to healthy living and generosity.  

 

INGREDIENTS

• 125g / 4½oz dry soy beans
• 125g / 4½oz sultanas
• 2 tablespoons liquor
• 125g / 4½oz dried apricots
• 1 cup water
• 25g / 1oz unsalted butter, melted
• 3 extra-large eggs
• 1 cup self-raising flour, sifted
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• 1 tablespoon vanilla bean paste or extract
• olive oil or butter for greasing the cake pan(s)

METHOD

1. Soak soy beans in plenty of water in a container for 3-4 hours.  Meanwhile, infuse the sultanas in some liquor, whatever you've got.  Cut dried apricots into small pieces.
2. Drain and process soaked beans with a fresh cup of water into a smooth paste.  Transfer to a large bowl.
3. Add the melted butter to the soy bean mixture and stir through.
4. Beat eggs in an electric beater until very frothy.  Stir into the soy bean mixture until well blended.
5. Fold sifted self-raising flour, baking powder and salt into the mixture.  Stir in vanilla.
6. Fold in dried apricots and sultanas until well combined with the mixture.
7. Lightly grease three 18cm / 7" round aluminium pie pans or one 20cm / 8" round cake pan.
8. Transfer mixture to fill the pan(s).  Bake in a preheated 180°C/350°F oven for 35 minutes or until a skewer inserted into the centre of the cake comes out clean.
9. Allow the cake(s) to cool in the pan(s) for 5 minutes before transferring them onto a wire rack to cool completely before serving.*

*The cake keeps well in the fridge wrapped tightly in plastic wraps or in an airtight container.