What on earth is a Garbanzo cake, I hear you ask. Well, don't let the ingredients scare you as it's one of the most simple, delicious, moist cakes I've ever had!! I dare you not to rip it out of the oven early as the aromas of cinnamon and orange waft through your house :) Did I mention it's gluten free, dairy free and made from chickpeas?? Have I lost you yet? Please trust me on this!
I love this cake as is, with a cup of tea, but you could also jazz it up with double cream and fresh fruits. Unfortunately my photography skills don't show this cake in all it's glory, but truth be told the photo from the cookbook isn't that exciting either. You MUST make this cake!
This recipe is borrowed from "Mexican - healthy ways with a favourite cuisine" by Jane Milton
550gr chickpeas (garbanzo beans if you're in the USA)
1 c caster sugar
1 tsp baking powder
2 tsps cinnamon
Zest and juice of 1 orange
- Preheat oven to 180°C (350°F)
- Grease and line a loaf pan with baking paper.
- Drain the beans and rinse well.
- Take a small handful of beans and rub them between your palms to remove the thin outer skins. This takes a little time but is well worth the effort! (see pic)
- Throw the beans into a food processor and whiz until smooth. Or if you have a blender, pulse until smooth.
- In a mixing bowl, mix together the remaining ingredients. Add the bean paste and mix until smooth - it will be a very wet mix!
- Pour the batter into the loaf tin and bake for 90 minutes.
- Once cooked, remove from oven and allow to sit for 5 minutes to firm up before transferring to a wire rack to cool.