By Luke Hines
Preheat your oven to 180ºC.
In a powerful food processor, puree the beans and water until smooth. Turn out into a bowl and set aside.
Next in a bowl, using an electric beater, combine the butter and sugar in a food processor or using an electric beater, until pale and fluffy. Return the beans to the mixture followed by the remaining cake ingredients.
Pour the batter out into a 22cm greased and lined round spring-form cake tin and bake for approximately 30-35 mins. The cake will spring back when touched and the skewer will come out clean when cooked.
Finish with a sprinkle of cacao powder with berries and yoghurt to serve.