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Categories:Viewed: 2 - Published at: 5 years ago
Ingredients
- 14 ounces chickpeas (from a can, drained & rinsed)
- 3 eggs
- 1 ounce Splenda sugar substitute
- 12 teaspoon baking powder
- 1 orange, juice and zest of, grated
- 1 lemon, juice and zest of, 1 tbsp of juice
- 12 teaspoon mixed spice
Method
- Pre-heat oven to Gas Mark 4 / 180c and line a loaf tin with grase-proof paper.
- Blend the chickpeas in a food processor until smooth.
- Add the eggs, splenda, baking powder and zests of the orange and lemon.
- Mix again.
- Pour the mixture into the loaf tin and bake for thirty minutes until the cake is golden and a knife comes out clean.
- Remove the cake from the oven and use a knife or skewer to make several holes in the top.
- Spoon a tablespoon of orange juice over the cake and leave to soak for 10 minutes.
- Remove the cake from the tin and leave to cool on a wire rack.
- Mix the remaining orange juice with the lemon juice.
- Cut the cake into 12 slices and serve 2 slices per person, covered in more of the fruit juice and dusted with mixed spice and some extra Splenda.
