180g broad beans
190g plain flour
2 tsp baking powder
Pinch of cayenne pepper
1/2 tsp salt
1/4 tsp pepper
3 eggs
100g butter, melted
85ml milk
170g ricotta cheese
50g mozzarella cheese
1 spring onion, finely chopped
Grated Parmesan cheese to sprinkle
METHOD
remove beans from pods. Add into a pan of boiling water and cook for 1 minute. Drain and allow to cool before removing the skins. Mash the beans roughly with your hands.
In a large bowl, whisk together the flour, baking powder, cayenne pepper, salt and pepper.
In a separate bowl or jug. Whisk together the eggs, milk and butter. Then add to the flour mix and whisk into a thick batter.
Add the beans, ricotta, mozzarella and onion and stir to mix.
Grease a baking tin - mine is a 22cm diameter circular silicone mould, but you could use a loaf tin. Spoon the mixture into the tin/mould at an even thickness.
Sprinkle with parmesan.
Heat the oven to 180C fan forced. Place the tin/mould near the bottom of the oven and bake for 45 mins, checking it is done with a toothpick which should come out dry.
Remove from oven, allow to cool slightly before transferring to a plate and slicing like a cake or a loaf.
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