- 200g boiled white beans (cannellini, borlotti, etc.)
- 140g rice flour
- 2 Eggs
- 1/2 cup of water from cooking beans
- 60-80g brown sugar
- 4-5 teaspoons of Matcha
- 2 tablespoons of EVO Oil
- 8g of Yeast
Heat the oven to 170°c. Grind the boiled beans with the cooking water using the food processor and reduce to a cream. Place rice flour, matcha powder and baking powder in a bowl. Mix well. In another bowl, beat eggs and sugar. Combine the white bean cream, flour with matcha and baking powder, and eggs with sugar. Add the oil and mix. Grease the plum-cake mold with kitchen paper soaked with oil; pour the mixture and bake in the heated oven. Bake the plum cake in the ventilated oven for about 35-40 minutes. Check the baking after about 30 minutes by poking with the tip of a toothpick: if the toothpick comes out dry, take the cake out of the oven. Allow for complete cooling.
https://www.unagiapponeseincucina.com/torta-di-fagioli-bianchi-e-riso-al-matcha/
