Lemony Sprouted Chickpea (Garbanzo Bean) Cake
Cakes & Cookies
TYH sprouted organic garbanzo beans,
cooked and drained
organic lemon juice
Olive or avocado oil
grated lemon zest
organic or pastured egg yolks
TYH sprouted organic flour
organic sugar or Lakanto
aluminum-free baking powder
organic or pastured egg whites
cream of tartar
freshly squeezed organic lemon juice
organic powdered sugar or Lakanto
Preheat oven to 350 degrees.
Grease and lightly flour 2 8-inch round cake pans.
In a blender or food processor, puree chickpeas (garbanzos) with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl.
In a medium bowl, combine flour, ½ cup sugar, baking powder, and salt. Stir to blend. Add to pureed chickpea mixture and mix well.
In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining ½ cup sugar slowly, beating until whites form peaks that are stiff but not dry.
Fold beaten egg whites into chickpea mixture.
Pour batter into the prepared pans and bake 30-35 minutes or until a toothpick inserted into center comes out clean.
Cool 10 minutes on a wire rack, then turn cake out of pans and cool completely.
Drizzle 1 tablespoon lemon juice over each round and sprinkle tops with powdered sugar. May stack layers if you want.