Chickpea & Orange Cake

While they’re probably the least sexy food or ingredient, legumes have to be one of the most versatile. Whether in salads, casseroles, soups or stir-frys they always add so much… ahhh yes and sometimes they can keep on giving long after your meal too!

However they have to be one of my favourite carbs, I love adding them to as many meals as I can, unless the Happy Runner is carb loading… high fibre meals and endurance running don’t really mix if you know what I mean.

Anyway here’s a recipe that I love because it’s a dessert, the key ingredient is chickpeas and my mum gave it to me.

IMG_8682
I could eat these straight from the can

Ingredients:

  • 2 x 400g cans of chickpeas, rinsed well and drained
  • 4 eggs, beaten
  • 1 cup caster sugar
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • Grated rind and juice from 1 orange (approx 50-100ml of juice)
  • Cinnamon sugar (2 tbsp caster sugar and 1/2 tsp ground cinnamon mixed) for sprinkling
IMG_8735
Chickpeas… aka ‘Garbanzo Beans’
IMG_8710
Skins just slide off when you rub the chickpeas between your palms or your fingertips

Method:

  1. Preheat oven to 180 degrees celsius
  2. Grease or line a 450g loaf baking tin
  3. Drain and rinse chickpeas throughly, then rub them between the palms of your hands to loosen and remove the skins
  4. Put the de-skinned chickpeas in a food processor and blend until smooth
  5. Combine pureed chickpeas, eggs, caster sugar, baking powder, ground cinnamon, orange juice and rind in a mixing bowl (this is a moist cake so the mixture will be quiet runny)
  6. Pour the cake mixture into the loaf tin
  7. Bake for 1 – 1 1/4 hours, or until skewer inserted into the middle comes out clean
  8. Remove from oven and let stand in tin for 10 minutes, then remove from tin
  9. Sprinkle with cinnamon sugar and serve with yoghurt and fresh fruit
IMG_8829
Dusted with cinnamon sugar

This recipe makes around 11 serves or slices and it’s also gluten free. Here’s the nutrition data if you’re interested.

Nutrition Information (per slice):

  • Energy – 640kJ
  • Protein – 4.8g
  • Total Fat – 2.3g
  • Sat Fat – 0.6g
  • Carbs – 26.6g
  • Sugar – 20.0g
  • Fibre – 2.4g
  • Sodium – 273mg
IMG_8839
Similar texture to a Christmas cake
IMG_8854
Goes so well with yoghurt and a mag to flick through
Advertisements

18 thoughts on “Chickpea & Orange Cake

    1. That’s a good question Catherine. I would try the chickpea flour, you might just have to go by trial and error on this one. But remember it’s a very wet/moist mixture go with less rather than more flour i think. let me know how you go. B

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s