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Faba Bean Pound Cake

This delicious pound cake featuring faba beans delighted guests at the fourth annual Chops & Crops Alberta Grown Reception in November at the Matrix Hotel in Edmonton.



  • 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


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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