Dinners & Dreams Turns One
Dinners & Dreams turns one today.
It was exactly a year ago when I published my first post which still puts a smile on my face everytime I read it the same way a childhood picture does. So sweet. So innocent.
It feels like a long time ago since I started experimenting with coding, venturing into the unfamiliar world of web design and researching how to do every little thing from enlarging photos to creating a banner and building a website.
It’s been wonderful. I’ve learned so much and am especially excited about all the learning that lies ahead. Above all, I am thankful for every person who reads my blog, every lovely visit that keeps me company in my recipe documenting journey, every comment, every kind e-mail. You make it worthwhile.
To celebrate, I made this white bean cake inspired from the black bean brownies I made last winter. All they have in common, really, is the beans. This is a new preparation I developed and liked. It’s filled with delicious, creamy mascarpone and topped with sliced almonds and fresh raspberries. A special cake for a special celebration.
White Bean Cake Recipe
About 12 servings
For the cake
1 1/2 cups cooked/canned cannellini or navy beans, drained
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup agave syrup
8 tablespoons (1 stick) unsalted butter, softened and cooled
1/2 cup sour cream
2 cups millet flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
For the mascarpone filling
(adapted from Giada’s Kitchen)
2 (8-ounce) containers mascarpone cheese, at room temperature
1 cup heavy cream
3 tablespoons agave syrup
1 teaspoon vanilla extract
For Garnish
1/2 cup sliced almonds
4 ounces raspberries
Preheat the oven to 350 degrees Fahrenheit. Butter and line two 9-inch cake pans with parchment paper.
Place the beans, eggs, vanilla extract, agave syrup, butter and sour cream in a food processor or blender and process to a homogeneous purée. Pour into a large bowl.
Add the miller flour,baking soda and baking powder and beat with an electic mixer until a smooth batter is obtained. Divide the batter between the cake pans. Bake until set, 20 minutes. Let cool and unmold.
To make the filling, put the mascarpone, cream, agave syrup and vanilla extract in a large mixing bowl. Using an electric mixer, whip the cream mixture to soft peaks.
To assemble the cake, put one cake layer on a cake stand. Top with 1-inch layer of the mascarpone filling. Place the second layer of cake on top of the first and frost the entire cake with the remaining filling. Encrust the sides of the cake with almond slices and top it with fresh raspberries. Serve. Refrigerate the leftovers.
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Peter M — 10/15/2010 @ 5:52 pm
Nirsine, congrats and many you have many, many more delicious blogging years.
What are you waiting for, pass me a slice!
Bryan — 10/15/2010 @ 5:53 pm
Happy blogaversery! I have really grown to appreciate you and your love of food!
Congratulations! I think I am going to get some cake.
Fimère — 10/15/2010 @ 6:08 pm
joyeux blog anniversaire tous mes vœux de réussite et de succès
ce gâteau est parfait pour l'occasion
bonne soirée
Nisrine Merzouki — 10/15/2010 @ 6:21 pm
Thanks, dear friends!
Bryan, I admire your cooking style as well; it's right up my alley.
Peter, I wish I could pass you a slice. This is way more cake than I can eat.
Fimère, je te remercie. Venant de toi, un compliment a beaucoup de valeur.
Anyone in Orlando want a slice? Seriously!
A SPICY PERSPECTIVE — 10/15/2010 @ 6:31 pm
Happy Blog-day, or Happy Blogaversary! I'm not quite there yet, but it has been a eye-opening and fun journey! Gorgeous cake!
Eliana — 10/15/2010 @ 7:42 pm
Congrats girl! Although I just discovered your little corner of the world wide web, I'm looking forward to another year of your wonderful and yummy blog posts.
dottie — 10/15/2010 @ 7:50 pm
i cannot believe it has been a year already since your first blog! i always feel transported when i read your entries and see your lovely photographs, and look forward to many more exciting years of food and photos.
Jennifurla — 10/15/2010 @ 8:19 pm
Congrats on 1 year!
Nisrine Merzouki — 10/15/2010 @ 8:24 pm
Spicy–it is eye-opening and rewarding in so many ways. So much discovery, so many friendships… Thanks!
Eliana–Thank you so much!
Nisrine Merzouki — 10/15/2010 @ 8:27 pm
Dottie–Your comment is as sweet as you are. It is so hard to beleieve a WHOLE year has passed since then. So glad to have you as a regular reader :)
pierre — 10/16/2010 @ 9:27 am
bjr Nisrine
Toujours un délice chez toi !!Pierre
Cara — 10/16/2010 @ 1:06 pm
Congrats on a delicious year of blogging!
A Canadian Foodie — 10/16/2010 @ 2:34 pm
Good for you. I was shocked to see this was a white bean cake. I had no frame of reference for such a cake and it looks incredible.
Bravo to you!
:)
Valerie
Lucy — 10/16/2010 @ 2:57 pm
Happy Blogoversary! I love reading your blog and look forward to another year of posts. What a delicious cake as well – love the sound of that filling :)
Trix — 10/16/2010 @ 3:11 pm
Happy blogoversary!! Beautiful blog, and gorgeous cake!!
Pink Doberman — 10/17/2010 @ 3:10 am
Congratulations & YUMM!!
Tonja
Indie.Tea — 10/17/2010 @ 3:27 am
O, congratulations on the blogoversary!
And the cake looks delicious. I made a cake with a mascarpone whipped cream 'frosting' today as well (but the proportions were very different).
Nisrine Merzouki — 10/17/2010 @ 2:22 pm
Thanks to all for the blogaversary wishes! So glad you like the cake.
megan @ whatmegansmaking — 10/18/2010 @ 2:06 am
Congratulations! Your blog is one year old, how fun! This cake looks like a perfect way to celebrate – it looks so professional!
myfrenchkitchen — 10/18/2010 @ 9:57 am
his recipe…I'm definitley going to try it! Que ca l'air bon, ce gateau!
bisous
We Are Not Martha — 10/18/2010 @ 1:06 pm
Happy Blogiversary :) This cake looks SO unique and delicious!
Sues
Reeni — 10/18/2010 @ 2:45 pm
Happy Blogiversary Nisrine! This is such a unique cake made with beans! White beans are so mild I bet they work well to take on the other flavors. It's a lovely cake! Have another great year – it's been a pleasure! xoxo
Nadji — 10/18/2010 @ 3:41 pm
Bon anniversaire mon amie.
Je te prends une tranche.
Ce gâteau me semble délicieux.
A bientôt.
Dana — 10/18/2010 @ 4:41 pm
Happy blog birthday! You've come so far in just one year!
Caffettiera — 10/19/2010 @ 9:02 am
Happy blog birthday, indeed! This cake is a real inspiration, like the rest of your blog.
azelias kitchen — 10/22/2010 @ 9:27 pm
what an interesting idea…looking at the list of ingredients it's gluten-free? I've been trying to come up with a polenta cake recipe that I'm happy with also gluten-free, but not there yet.
happy blog anniversary!
Kerstin — 10/25/2010 @ 1:21 am
Happy Blogiversary!! Very cool you snuck some beans in your cake. I make a pastry crust with beans but never thought to use them in a cake!
Dinners & Dreams » How to Line a Cake Pan the Easy Way — 11/07/2011 @ 6:21 pm
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Dinners & Dreams » A Second Birthday and Grapefruit Cake — 11/07/2011 @ 6:25 pm
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