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cannellini bean cake with ricotta cream

serves 10 | prep 25 mins (+ cooling) | cooking 40 mins E LC GF

400g can no-added-salt cannellini beans, rinsed, drained200g (¾ cup) natural yoghurt3 tsp vanilla bean paste4 eggs125ml (½ cup) honey (such as single origin red gum or iron bark), plus 1 tsp, extra40g (½ cup) gluten-free plain flour2 tsp gluten-free baking powder150g almond meal125g (½ cup) reduced-fat smooth ricotta250g fresh strawberries, hulled, sliced Strawberry sauce, to serve (optional, see tip)

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