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Lemony Chickpea Cake Servings: 2 cakes (8 slices/cake) INGREDIENTS 2 cups (500 mL) cooked chickpeas* or 19 oz (540 mL) can,drained and rinsed 4 tbsp (60 mL) lemon juice 1/4 cup (60 mL) canola oil 2 tsp (10 mL) grated lemon zest 2 egg yolks 2/3 cup (150 mL) all-purpose flour 1 cup (250 mL) sugar, divided 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) salt 2 egg whites 1/8 tsp (0.5 mL) cream of tartar 2 Tbsp (30 mL) freshly squeezed lemon juice powdered sugar * Chickpeas are also known as garbanzo beans. DIRECTIONS 1. Preheat oven to 350°F (180°C). Grease and lightly flour two 8-inch (20 cm) round cake pans. 2. In a blender or food processor, purée chickpeas with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl. 3. In a medium bowl, combine flour, 1/2 cup (125 mL) sugar, baking powder and salt. Mix well. Add to puréed chickpea mixture and mix well. 4. In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining 1/2 cup (125 mL) sugar in a slow, thin stream, beating until whites form peaks that are stiff but not dry. 5. Fold beaten egg whites into chickpea purée. Pour batter into the prepared pans and bake 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool 10 minutes on a rack, then turn cake out of pans and onto racks. Cool completely. 6. Dribble one tablespoon lemon juice over each cake, and sprinkle tops with powdered sugar NUTRIENTS Per Serving (1 slice) 140 Calories, 5 g Fat, 0.5 g Saturated Fat, 24 mg Cholesterol, 22 g Carbohydrate, 1 g Fibre, 14 g Sugar, 3 g Protein,165 mg Sodium, 103 mg Potassium, 34 mcg Folate, 1 mg Iron 26 | Cakes

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