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. Set aside.
In a medium bowl, combine flour, 1/2 cup (125 mL) granulated sugar, baking powder and salt. Mix well. Add to puréed 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) granulated sugar in a slow, thin stream, beating until whites form peaks that are stiff but not dry.
Fold beaten egg whites into chickpea purée mixture. Pour batter into the prepared pans and bake 30-35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool 10 minutes on a rack, then turn cake out of pans and onto racks. Cool completely.
Dribble one tablespoon lemon juice over each cake, and sprinkle tops with powdered sugar. Serve with whipped cream and fresh fruit if desired.
Preheat oven to 350°F (180°C). Grease and lightly flour two 8-inch (20 cm) round cake pans.
2
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. Set aside.
3
In a medium bowl, combine flour, 1/2 cup (125 mL) granulated sugar, baking powder and salt. Mix well. Add to puréed chickpea mixture and mix well.
4
In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining 1/2 cup (125 mL) granulated sugar in a slow, thin stream, beating until whites form peaks that are stiff but not dry.
5
Fold beaten egg whites into chickpea purée mixture. Pour batter into the prepared pans and bake 30-35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool 10 minutes on a rack, then turn cake out of pans and onto racks. Cool completely.
6
Dribble one tablespoon lemon juice over each cake, and sprinkle tops with powdered sugar. Serve with whipped cream and fresh fruit if desired.
