|2 cups||well-cooked white pea beans||500 mL|
|1 cup||granulated sugar||250 mL|
|1 tsp||baking powder||5 mL|
|2 cups||fresh raspberries or blueberries||500 mL|
|1/ cup||water||50 mL|
|1 tbsp||sugar||15 mL|
Using a zester or grater, remove the bright outer layer of the lemon. Set aside. Juice the lemon and reserve (you should have 1/4 cup of lemon juice.) In a food processor, process the beans with the lemon zest and juice until smooth. Add eggs, sugar and baking powder, and process just until all ingredients are well blended. Pour batter into a greased 8 inch springform pan and bake in a preheated 350o F (180o C) oven for 45 minutes or until a cake tester inserted in centre comes out clean. Let cool. Dust with icing sugar. Serve with fresh fruit sauce.
In small saucepan, place 1 cup (250 ml) of the berries, along with the water and sugar. Bring to a boil and cook for 3-5 minutes until thick. Let cool. Spoon remaining berries into sauce or use as a garnish.
White pea beans canned in water are also called navy beans.