This bundt cake is a sneaker. Topped with a cloud of silky meringue frosting and toasted coconut, this bundt cake might resemble your run-of-the-mill cake. But this cake also has a secret. It's gluten-free and made with azuki beans!
Azuki beans are common in Asian cuisines, have a deep maroon color, and pleasant sweetness. You might have seen reddish-mauve beans whole in coconut milk and jelly drinks typical in Vietnam, baked inside flaky Chinese buns, or used as filling for Japanese mochi.
The idea for sneaking beans into things certainly isn't original. In fact, beans lend structure and protein to many gluten-free desserts without imparting a blatant bean taste. You might have seen black bean brownies before, or even white bean cake. But azuki bean cake? It's definitely not as common. And really, I like to think of the azuki bean bundt cake as a fusion dish. Which is perfect because this month's Let's Lunch is based on fusion dishes.
If you are unfamiliar with the Let's Lunch series in which I take part, it is a monthly recipe roundup where bloggers all contribute dishes around a theme. You can find us on Twitter, using #LetsLunch! This month's fusion theme is special because one of the original participants, Ellise (Cowgirl Chef), is releasing her very own fusion cookbook: Cowgirl Chef: Texas Cooking with a French accent. I'm super excited to see her French twist on Texan cooking. Congrats to you, Ellise!! Now if you are wondering how this bundt cake might be considered a fusion dish well let me tell you. Bundt cake's originated in Germany and are named after the pan's in which they were baked. Fuse that with the Japanese azuki bean and you got yourself a German-Japanese fusion cake. Violia! Or whatever the equivilant is in German or Japenese. :)
azuki bean bundt cake, gluten-free
This recipe is adapted from Joy the Baker's white bean bundt cake, which is a take on a recipe in Everyday Food Jan/Feb 2012
Cake will last, covered in the refrigerator, for up to 3 days.
For more fusion ideas, check out the following posts!
- Anastasia‘s Miso Salmon with Mango Salsa at In Foodie Fashion
- Cathy‘s Bacon-Studded Polenta With Tomato Gravy at ShowFood Chef
- Cheryl's Goan Pork Curry Tacos at A Tiger in the Kitchen
- Eleanor‘s Wok Picadillo at Wok Star
- Ellise‘s Salty Lime Sablés (Margarita Cookies) at Cowgirl Chef
- Emma‘s Kimchi Bulgogi Nachos at Dreaming of Pots And Pans
- Felicia‘s Mexican-Lebanese Hummus at Burnt-Out Baker
- Grace‘s Taiwanese Fried Chicken at HapaMama
- Jill‘s Southern Pimento-Stuffed Knishes at Eating My Words
- Joe‘s Grilled KimCheese Sandwich at Joe Yonan
- Karen‘s Ukrainian-German Cabbage Rolls at GeoFooding
- Leigh‘s Venezuelan-Italian Cachapas Con Queso at Leigh Nannini
- Linda‘s Project Runway Pelau: Rice & Beans Trinidad-Style at Spicebox Travels
- Linda‘s Edible Salad Totes at Free Range Cookies
- Lisa‘s Sunday Night Jewish-Chinese Brisket at Monday Morning Cooking Club
- Lucy‘s Coconut Rice Pudding with Mango at A Cook And Her Books
- Maria‘s Spanish Shrimp with Bacon, Cheddar & Chive Grits at Maria’s Good Things
- Nancie‘s Chili-Cheese Biscuits with Avocado Butter at Nancie McDermott
- Patricia‘s Buttery Tofu, Pasta & Peas at The Asian Grandmother’s Cookbook
- Patrick‘s Kimchi Jigae and British Mash at Patrick G. Lee
- Rashda‘s Mango Cobbler at Hot Curries & Cold Beer
- Renee‘s Asian-Spiced Quick Pickles at My Kitchen And I
- Steff‘s Chicken Fried Steak at The Kitchen Trials
- Vivian‘s Funky Fusion Linguini at Vivian Pei