Lots of black beans! A special cake that gets full marks for nutrition.

B: 1 cup soba flour, 1 cup whole wheat soft flour, 1 tablespoon baking powder (with no aluminium additive)

C: 200cc soy milk, 100cc maple syrup, 100cc grape seed oil, 1/2 teaspoon natural vanilla essence, 1 pinch salt

D: 1 cup sweet boiled black beans (for decoration)

2) Place 1) into a saucepan and mix with a wooden spatula over a strong flame till the mixture thickens, then turn the flame down low and knead for 5 minutes.

3) When this has cooled, divide into two equal portions, putting one portion into a forcing bag for decoration, which is cooled in the fridge. Place the other portion in a bowl and cool this in the fridge also.

4) Place the ingredients in B and C in separate bowls and mix. Add the liquid from C to the flours from B, mix, and then pour into the cake mould and bake for 30 minutes at 180°C..

5) Remove 4) from oven, allow to cool, remove from cake mould, Cut off the upper layer to make it flat. (The layer removed from the top is discarded.) Cut again in the same way so as to get two layers of equal thickness.

6) Take off the top layer of the sliced cake 5) and daub onto the lower layer a layer of the cooled black bean cream in the bowl from 3) and push a few beans in here and there.

7) Put the top layer back on the cake and then paste the cream on all over the cake. Decorate the cake using the cream in the forcing bag prepared in 3) and add black beans for decoration.

Also, I think anyone from a baby to granny and granddad can enjoy eating this cake.