Prep 20 mins
Cook 1 hr 30 mins
I have not made this recipe myself. It is from a Mexican cookbook that I keep in my classroom. I have had students make this recipe in the past, and it is moist and delicious. You would never guess that it contained garbanzo beans (chick peas) The cookbook describes the cake's texture to be like that of Christmas pudding. It suggests slicing in thin slices and serving with fresh mango or pineapple and a spoonful of yogurt. We tried it plain, in thicker slices, and it was delicious. It contains no flour, so it would be perfect for wheat-free diets. The recipe states that it serves 6, but since it is a whole loaf, I've changed it to 12 servings.
- 2 (10 ounce) cans chickpeas, drained
- 4 eggs, beaten
- 1 cup sugar
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 orange, zest of, grated
- 1 orange, juice of
- 1⁄4 cup sugar
- 1 teaspoon cinnamon
- Combine topping ingredients in a small bowl.
- Preheat oven to 350.
- Drain the chickpeas thoroughly in a colander, and rub them between the palms of your hands to loosen and remove the skins.
- After separating and discarding the skins, place the chickpeas in a food processor and process until smooth.
- Spoon the puree into a bowl and stir in the eggs, sugar, baking powder, cinnamon, orange zest, and orange juice.
- Grease and flour a 1 pound loaf pan.
- Pour the cake mixture into the loaf pan. Level the surface and bake 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven, and let stand in the pan for 10 minutes. Remove from pan, place on wire rack, and sprinkle with cinnamon sugar topping to taste. Reserve remaining cinnamon sugar (if any) for another use.