I love chickpeas, in any form. So when I saw a recipe for a cake with chickpeas I had to make it. And I was not disappointed. With a touch of cinnamon and small amount of sugar (I used only 3 tbsp) it was an exceptional cake.
The original recipe calls for nata (skin from boiled milk), which I did not have, or evaporated milk. Since I do not use canned evaporated milk (no Nestle allowed in this kitchen) I used cream instead.
Torta de garbanzo
recipe from Cooking in Mexico
2 cups cooked chickpeas (I used one 540 ml can)
3 tbsp cane sugar
1/2 tsp cinnamon
1/2 cup cream
1 egg
1/2 oz almonds ( I used ground almonds)
1/4 cup raisins
extra cinnamon to sprinkle the cake
Preheat oven to 175 C. Butter a 20 cm round cake dish, line the bottom with parchment paper.
Put all ingredients, except for the raisins, in a blender and blend until smooth. Add raisins and pour into the cake dish. Sprinkle with cinnamon and bake for about 30 minutes. Cool for couple of hours before cutting.
2 cups cooked chickpeas (I used one 540 ml can)
3 tbsp cane sugar1/2 tsp cinnamon
1/2 cup cream
1 egg
1/2 oz almonds ( I used ground almonds)
1/4 cup raisins
extra cinnamon to sprinkle the cake
Preheat oven to 175 C. Butter a 20 cm round cake dish, line the bottom with parchment paper.
Put all ingredients, except for the raisins, in a blender and blend until smooth. Add raisins and pour into the cake dish. Sprinkle with cinnamon and bake for about 30 minutes. Cool for couple of hours before cutting.
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