Name: Faba Bean Pound Cake
Ingredients: 2.2 lbs (1 kg) unsalted butter; 28 oz (800 g) sugar; 1 tsp (5 mL) salt; 1 tsp (5 mL) lemon zest; 10 eggs; 28 oz (800 g) flour; 10.5 oz (300 g) canned faba beans; 2 tsp (10 mL) baking powder; 14 oz (400 g) cream cheese; 7 oz (200 g) soft butter; 1/4 cup (50 mL) lemon juice; 10.5 oz (300 g) icing sugar

Nutrition

Serving Size: 1 piece Calories: 606 Total Fat: 39.3 g Saturated Fat: 23.7 g Carbohydrate: 58.6 g Fibre: 1.3 g Sugars: 37.3 g Protein: 6.9 g Cholesterol: 157.2 mg Sodium: 204 mg Potassium: 102 mg Calcium: 46.7 mg Iron: 1.7 mg

Ingredients

Cake

2.2 lbs (1 kg) unsalted butter
28 oz (800 g) sugar
1 tsp (5 mL) salt
1 tsp (5 mL) lemon zest
10 eggs
28 oz (800 g) flour
10.5 oz (300 g) canned faba beans
2 tsp (10 mL) baking powder

Frosting

14 oz (400 g) cream cheese
7 oz (200 g) soft butter
1/4 cup (50 mL) lemon juice
10.5 oz (300 g) icing sugar

Directions

In a bowl, cream butter, sugar and salt until light and fluffy, adding eggs and lemon zest gradually.
Sieve flour with baking powder and fold into butter mixture using cut and fold method.
Boil faba beans for five minutes, strain and remove skin, then add into cake batter.
Grease cake tin dusting flour inside the cake tin and pour the cake batter in it.
Bake at 350° F about 30 to 35 minutes. Cool on wire rack.
For the frosting, beat butter, icing sugar, cream cheese and lemon juice in mixing bowl until very light and fluffy, cut cake into two layers and apply frosting making a sandwich.
Guest recipe from Chef Biren Pandey, Matrix Hotel, Edmonton.

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Faba Bean Pound Cake