Tuesday, February 1, 2011

A la mejor cocinera se le va un garbanzo entero

Chickpea cake is wonderful. You read it correctly! Chickpeas can be used to make sweet desserts. It is actually not uncommon to find chickpea flour used in Indian sweet dishes, which are quite yummy. However, this recipe uses canned chickpeas! The recipe I used to create this cake was based on one I found by Nigella Lawson. However, over the years, I have changed it so that it is easier to make. Also, I find that it yields a better tasting and textured cake.

To begin, you will require one can of rinsed chickpeas. A 540 mL can will do.

Place the chickpeas in a blender and add the following ingredients:
- 1/4 cup orange juice
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- a dash of ground cinnamon

Blend the ingredients together until it becomes a smooth batter. Then place the batter into a greased baking pan.

Note: I would suggest using of a springfoam baking pan for this recipe, as the finished cake is very moist and can be rather difficult to remove from the pan.

Bake the cake in a 350°F oven for approximately 45 minutes. Believe it or not, but this cake will actually rise and become fluffy.

The chickpea cake has a very pleasant flavour, is extremely moist, and has a texture similar to rum cake. Also, it is completely gluten and dairy-free!

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