16ozTYH sprouted organic garbanzo beans,cooked and drained
4tablespoons organic lemon juice
1/4cupOlive or avocado oil
2teaspoons grated lemon zest
2organic or pastured egg yolks
2/3cupTYH sprouted organic flour(your choice)
1cuporganic sugar or Lakanto
2teaspoonsaluminum-free baking powder
1/2teaspoon sea salt
2organic or pastured egg whites
1/8 teaspooncream of tartar
2tablespoons freshly squeezed organic lemon juice
organic powdered sugar or Lakanto
Instructions
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.