No Flour Chickpea Cake

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No Flour Chickpea Cake

2 cups canned USA chickpeas, drained and rinsed, any loose skins discarded

4 eggs

1 cup sugar

1/2 teaspoon baking powder

Grated peel of one lemon

Juice of one lemon

Confectioner’s sugar

Preheat oven to 350°F.

 

Place drained beans in the work bowl of a food processor and puree.

 

Add the eggs, sugar, baking powder and lemon zest to the puree and pulse

processor a few times just to combine ingredients well.

 

Butter a 9-inch cake pan. Cut a round of waxed paper to fit bottom of pan, set

it in place and butter top side. Pour in batter.

 

Bake on center rack of oven for 45 minutes or until a knife inserted in the

center comes out dry.

 

Set on a wire rack to cool. After 15 minutes, remove cake from pan and allow to

cool to room temperature.

 

Before serving, squeeze lemon juice over the cake and sprinkle generously with

confectioner's sugar.

 

Serves 10

 

USA Dry Pea and Lentil Council

http://www.pea-lentil.com/recipes/categories.html

 

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