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Ингредиенты
- 1 x (15-oz) can chickpeas, liquid removed, rinsed
- 4 Tbsp. lemon juice
- 1/4 c. vegetable oil
- 2 Tbsp. grated lemon zest
- 2 x egg yolks
- 2 x egg whites
- 1 c. all-purpose flour
- 1 c. sugar, divided use
- 2 tsp baking pwdr
- 1/2 tsp salt
- 1/4 tsp cream of tartar
- 2 c. powdered sugar
- 1 tsp vanilla extract
- 2 Tbsp. butter or possibly margarine, softened
- 2 Tbsp. lemon juice
- 1 tsp grated lemon zest Preheat oven to 350 degrees.
Инструкции
- Grease and lightly flour two 8 inch round cake pans. In a blender or possibly food processor, puree chickpeas with lemon juice, oil and lemon zest. Add in yolks and blend well. Turn mix into a large bowl.
- In a medium bowl, combine flour, 1/2 c. of the sugar, baking pwdr and salt. Add in to the pureed chickpea mix. Mix well.
- In another medium bowl, beat the egg whites and cream of tartar till foamy.
- Gradually add in the remaining 1/2 c. sugar, beating till stiff peaks form. Fold the beaten egg whites into the chickpea puree.
- Pour into prepared pans and bake 30 to 35 min or possibly till a toothpick inserted into the center of the cake comes out clean. Cold 10 min, then remove cake from pans. Cold completely. Frost with lemon glaze.
- For glaze: Mix all glaze ingredients in a medium bowl.
- Makes 1 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 12 servings | |
| Calories 286 | |
| Calories from Fat 62 | 22% |
| Total Fat 7.01g | 9% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.12g | |
| Cholesterol 5mg | 2% |
| Sodium 433mg | 18% |
| Potassium 99mg | 3% |
| Total Carbs 53.94g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 36.54g | 24% |
| Protein 3.0g | 5% |
