Anna Jones' Amazing Lemon Cannellini Cake

• For the cake:
• two 14-ounce cans cannellini beans
• 2/3 cup (150 milliliters) semi-solidified honey
• Seeds from 1 vanilla bean
• 4 eggs
• 3 1/2 ounces (100 grams) ground almonds
• 2 teaspoons baking powder
• 3 1/2 ounces (100 grams) melted coconut oil
• A good pinch of sea salt
• For the lemon icing:
• 7 ounces (200 grams) silken tofu
• 2 tablespoons melted coconut oil
• Zest and juice of 1 lemon, plus more for garnishing
• 2 tablespoons semisoldified honey
• 1 teaspoon orange blossom water

1. Preheat the oven to 375u0b0 F and grease an 8-inch springform cake pan and line the bottom with parchment paper. Drain and rinse the beans.
2. In a food processor, puree the beans, honey, and vanilla seeds until smooth. Then add the eggs one by one, pulsing as you go. The batter will rapidly increase in volume-it's fun to watch! Tip this liquidy mix into a large bowl, then add the ground almonds, baking powder, coconut oil, and salt and fold gently to combine. Anna says: "The batter may be a little looser than you'd expect from cake batter, but don't worry."
3. Pour the mixture into the pan and bake for 30 to 40 minutes. The cake is ready when it's brown on top, firm to the touch, and a skewer comes out clean.
4. While the cake bakes, make the icing. Put all the ingredients in a blender and blend until very smooth and shiny, 3 to 4 minutes total. Scrape down from time to time as needed. Transfer to a bowl and chill in the fridge as the cake bakes.
5. Take the cake out of the oven, leave it to cool for 5 minutes in the pan, then release from the pan and cool completely on a rack. Once cool, top with icing and finished with additional lemon zest.

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Taken from food52.com/recipes/61848-anna-jones-amazing-lemon-cannellini-cake (may not work)