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I halved the Lemony Garbanzo Cake recipe from "The Brilliant Bean" by Sally and Martin Stone and tweaked it a little. Then I baked it in 2 mini springform pans in my toaster oven at 350 degrees for 35 minutes. It's dense and moist and has a different texture than traditional flour cakes.
- Add all ingredients to a blender or food processor and puree.
- Pour into one 9 inch pan or two mini spring form or cake pans.
- Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
- Cool completely before frosting.