So awhile ago I came across the Half-Cup Habit Challenge and every now and then I get an email with some new recipes to try. The most recent temptation was this Lemony Chickpea Cake and I know, it sounds weird but honestly, it's amazing! Even better, the recipe is quick, straightforward and doesn't need anything funky. The hardest part was waiting for it to cool!
I use a 9” spring form pan lined with parchment (original recipe calls for 8” pan lightly greased and floured.)
Ingredients
Essential Wet:
Essential Dry:
Instructions
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Preheat oven to 350°F and prepare pan.
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Wet Mix A: Combine chickpeas, 2 Tb lemon juice, oil, and lemon zest in a blender or food processor. Purée until smooth. Add in the egg yolk and mix well. Turn mix into large bowl.
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Dry Mix B: Combine flour, ¼ cup sugar, baking powder and salt in a medium bowl.
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Fold Dry Mix B into Wet Mix A → Batter C
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In a medium bowl (I actually use the stand mixer for this step) beat egg white with cream of tartar until frothy. Gradually add in the remaining ¼ cup sugar in a slow, thin stream to create stiff peaks.
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Fold beaten egg white into Batter C, combine well and empty into pan.
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Bake 30-35 minutes, until toothpick inserted into center of cake comes out clean. I typically check after 25 minutes.
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Cool completely on rack (here's where the spring form pan comes in handy!)
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Drizzle with 1 Tb lemon juice and sprinkle with powdered sugar.
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Enjoy!
Grow your own chickpeas! Black Sicilian Garbanzo; Chickpea of Spello; Desi Garbanzo
Adapted from Lemony Chickpea Cake