Lemon Drizzle Chickpea Cake (Gluten, Dairy Free)

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READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the chickpeas in a food processor and blitz until they make a paste.
  • Add the eggs, sugar, zest of the lemon and juice of half the lemon and blitz until it makes a batter.
  • Pour into a well-greased and lined 2lb loaf tin, and cook in a medium oven, 160C, for around 45 minutes
  • Remove from the oven and drizzle over the honey.
  • Leave to cool for 15 minutes, then pour over the juice of the other half of the lemon.
  • Leave to cool completely before removing, carefully, from the tin.
  • This cake has the texture of Madeira cake, and really doesn't taste of chickpeas. You can also make it with orange and with lime. It will keep for up to a week, but does not freeze well.
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