After I sent this particular recipe to a friend today, it prompted me to share with Smallest Smallholding readers! It’s one of my favourite cakes to bake, as it’s exceedingly quick and easy to make, as well as the fact that I am a wholehearted champion of chickpeas. Being vegetarian, for me they’re a great source of fibre and protein. And a whole tin only costs around 34p (even after prices have gone up), which is definitely a bonus in these credit crunch-riddled times.
This particular Lemon Chickpea Cake recipe is one that Mum passed onto me a few years ago. When we had a surplus of eggs – oh, how long ago that seems – it was also great way to use eggs up that were close to their ‘use by’ dates (that goes to show what a backlog we would sometimes have). Actually, thinking about it, when I cook my sponges I always opt for 3 large free range eggs, but this is a nice alternative as it also uses 3 eggs.
So – here it is, in all it’s simplistic glory:
Lemon Chickpea Cake
For 8in/20cm Cake Tin
420g chickpeas drained and rinsed (approx. 1 large can)
7oz/210g caster sugar
1/2 tsp baking powder
grated zest and juice of 2 lemons
3oz/90g sultanas or raisins
icing sugar and cinnamon
1. Pre-heat oven to gas mark 4 (180C/350F).
2. Greast and line tin with baking parchment.
3. Blend chickpeas until smooth with blender in bowl.
4. Add eggs, sugar, baking powder and lemon zest.
5. Mix until everything is combined.
6. Stir in Fruit.
7. Turn mix into cake tin.
8. Bake 35-45 mins, or until golden.
9. Spoon lemon juice over cake and cool for 10 mins in the tin before transferring onto wire rack. When cake is cool, dredge with icing sugar and cinammon OR sugar and lemon juice gently boiled to a syrup consistency,then drenched into holes in cake.
Please do let me know if you have a go at this recipe, and how you got on. I’ve found that it produces a gorgeously moist cake and will definitely be baking one in the near future.