Beans on toast cake Beans on toast cake
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Prep 3 hours
Total 3 hours
Serves
US | Metric
Ingredients
for the grilled lemon sponge
  • 200 g self raising flour
  • 200 g vegetable oil
  • 200 g caster sugar
  • 4 medium eggs
  • 50 g lemon juice
for the marzipan beans
  • 125 g ground almonds
  • 125 g icing sugar
  • 1 egg white
  • 25 g orange juice
  • 30 g double cream
  • 300 g golden syrup
  • orange food colouring gel
Beans on toast cake
BREAKFAST FOR DESSERT...

When people ask me what food illusion they should try and make first, I always point them to this one. It's ridiculously easy to make, and the end result always gets great reactions. If you've never tried grilled lemon sponge before, you're in for a treat.

VIDEO

Here's how I make and assemble the beans on toast cake. Find the detailed method below.


To make the lemon sponge

  1. Preheat your oven to 160℃.
  2. Whisk together the flour, sugar, eggs, oil and half of the lemon juice to a smooth batter.
  3. Pour into your parchment lined loaf tin and bake for 45 minutes.
  4. Remove from the oven when baked. You can check this by inserting a small knife into the centre of your cake. If the knife comes out clean, it's cooked. If your cake needs a bit more time, put back in the oven and check every 5 minutes.
  5. Leave to cool for 2 hours.


To grill the sponge

  1. Once cool, remove from the tin and cut into 6 even slices.
  2. Brush each slice on both sides with the remaining lemon juice. Watch how.
  3. Heat a non-stick frying pan to a medium heat and one by one, grill your slices of cake, 6 seconds on each side. Not only does this make your sponge look like toast, it tastes amazing!


To make the marzipan beans

  1. First blend your almonds and sugar in a food processor to a fine powder.
  2. In a separate bowl whisk your egg white for 30 seconds, then mix in the almonds and sugar to form a thick paste. Put in the fridge for 10 minutes to firm up.
  3. Now for the time consuming part. You need to transform your marzipan by picking off small amounts and rolling by hand into imitation beans.
  4. Once you've made all your beans, put to one side.
  5. Next mix your golden syrup, double cream and orange juice in a bowl.
  6. Add a couple of drops of your food colouring, stirring as you go, until you get the colour of baked bean sauce.
  7. Add your marzipan beans and mix gently, being careful not to damage the beans.


To serve

  1. To serve, simply divide your beans between your slices of cake. Watch how.
Beans on toast cake Beans on toast cake
favorite
print
rate
Beans on toast cake
BREAKFAST FOR DESSERT...

When people ask me what food illusion they should try and make first, I always point them to this one. It's ridiculously easy to make, and the end result always gets great reactions. If you've never tried grilled lemon sponge before, you're in for a treat.

Prep 3 hours
Total 3 hours
Serves
US | Metric
Ingredients
for the grilled lemon sponge
  • 200 g self raising flour
  • 200 g vegetable oil
  • 200 g caster sugar
  • 4 medium eggs
  • 50 g lemon juice
for the marzipan beans
  • 125 g ground almonds
  • 125 g icing sugar
  • 1 egg white
  • 25 g orange juice
  • 30 g double cream
  • 300 g golden syrup
  • orange food colouring gel

VIDEO

Here's how I make and assemble the beans on toast cake. Find the detailed method below.


To make the lemon sponge

  1. Preheat your oven to 160℃.
  2. Whisk together the flour, sugar, eggs, oil and half of the lemon juice to a smooth batter.
  3. Pour into your parchment lined loaf tin and bake for 45 minutes.
  4. Remove from the oven when baked. You can check this by inserting a small knife into the centre of your cake. If the knife comes out clean, it's cooked. If your cake needs a bit more time, put back in the oven and check every 5 minutes.
  5. Leave to cool for 2 hours.


To grill the sponge

  1. Once cool, remove from the tin and cut into 6 even slices.
  2. Brush each slice on both sides with the remaining lemon juice. Watch how.
  3. Heat a non-stick frying pan to a medium heat and one by one, grill your slices of cake, 6 seconds on each side. Not only does this make your sponge look like toast, it tastes amazing!


To make the marzipan beans

  1. First blend your almonds and sugar in a food processor to a fine powder.
  2. In a separate bowl whisk your egg white for 30 seconds, then mix in the almonds and sugar to form a thick paste. Put in the fridge for 10 minutes to firm up.
  3. Now for the time consuming part. You need to transform your marzipan by picking off small amounts and rolling by hand into imitation beans.
  4. Once you've made all your beans, put to one side.
  5. Next mix your golden syrup, double cream and orange juice in a bowl.
  6. Add a couple of drops of your food colouring, stirring as you go, until you get the colour of baked bean sauce.
  7. Add your marzipan beans and mix gently, being careful not to damage the beans.


To serve

  1. To serve, simply divide your beans between your slices of cake. Watch how.