Lemony Chickpea Cake
A refreshingly simple cake made with chickpeas!
- Serving Size 1 slice
- Calories 140
- Fat 5 g
- Saturated Fat 0.5 g
- Cholesterol 24 mg
- Carbohydrate 22 g
- Fibre 1 g
- Sugars 14 g
- Protein 3 g
- Sodium 165 mg
- Potassium 103 mg
- Folate 34 mcg
- Iron 1 mg
- 1 can (19 oz/540 mL) chickpeas, drained & rinsed (yields 2 cups/500 mL cooked chickpeas)
- 1/4 cup (60 mL) lemon juice
- 1/4 cup (60 mL) canola oil
- 2 tsp (10 mL) grated lemon zest
- 2 egg yolks
- 2/3 cup (150 mL) all purpose flour
- 1 cup (250 mL) granulated sugar, divided
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 2 egg whites
- 1/8 tsp (0.5 mL) cream of tartar
- 2 Tbsp (30 mL) freshly squeezed lemon juice
- powdered sugar
Preheat oven to 350°F (180°C). Grease and lightly flour two 8-inch (20 cm) round cake pans.
In a blender or food processor, purée chickpeas with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl.
In a medium bowl, combine flour, 1/2 cup (125 mL) sugar, baking powder and salt. Mix well. Add to pureed chickpea mixture and mix well.
In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining 1/2 cup (125 mL) sugar in a slow, thin stream, beating until whites form peaks that are stiff but not dry.
Fold beaten egg whites into chickpea purée. Pour batter into the prepared pans and bake 30-35 minutes, or until a toothpick inserted into centre of cake comes out clean. Cool 10 minutes on a rack, then turn cake out of pans and onto racks. Cool completely.
Dribble on tablespoon lemon juice over each cake, and sprinkle tops with powdered sugar.
- Chickpeas are also known as garbanzo beans.