Espresso and Lime

Prep the frosting...
0 Add 2 layers of paper towels into a mesh strainer and set it over a large bowl
2 Add 2 cups of plain Greek yogurt into the strainer and refrigerate overnight to allow the excess liquid to drain from the yogurt 
Make the cake...
4 Preheat your oven to 375 degrees 
5 Grease and line an 8” cake pan with parchment paper and set aside for now 
6 In a food processor, combine 29 ounces of drained cannellini beans, 210 grams of honey, 1 teaspoon of vanilla extract, 2 tablespoons of fresh citrus juice and 1 tablespoon of fresh citrus zest
7 Add 4 large eggs one at a time and pulse until combined 
8 Transfer the mixture into a large bowl and add 110 grams of almond flour, 2 teaspoons of baking powder, 100 grams of melted butter and 1/4 teaspoon of sea salt 
9 Mix until just combined 
10 Transfer the batter into the prepared cake pan and bake in a 375 degree oven for 40-42 minutes or until the cake is golden brown and a toothpick will come out of the center clean
11 Transfer the cake pan onto a cooling rack until it is cool enough to handle and then transfer the cake out of the pan and directly onto the cooling rack to cool fully before frosting
Make the frosting...
13 Transfer the drained Greek yogurt into a large bowl along with 2/3 cup of confectioners sugar, 1 tablespoon of fresh citrus juice and some optional citrus zest
14 Whisk vigorously or mix with an electric hand mixer on high for 2-3 minutes or until super creamy
Assemble the cake...
16 Spread the Greek yogurt frosting over the fully cooled cake and garnish with confectioners sugar or citrus zest