Chickpeas Lemon Cake
Chickpea lemon cake. You will find in hard to believe, but we actually have a cake recipe that you can bake and eat it during your detox diet, without using the traditional flour and grains. The answer , chickpeas - and it is actually a Mexican recipe baked on festive occasions. It does use sugar, so it's best kept to a treat.
Ingredient For Chickpea Lemon Cake
340 g (12 oz) canned chickpeas, drained and rinsed (discard loose skins)
4 eggs
225 g (8 oz) sugar
1/2 tsp baking powder
juice and grated grind of 1 lemon
Preparation Method For Chickpea Lemon Cake
Puree the drained beans in a blender or food processor. Add the eggs, sugar, baking powder, and lemon rink to the puree. Pulse a couple of times to combine the ingredients.
Preheat oven to 180 degree C or Gas 4. Lightly grease a 23 cm (9 inch) cake tin, and line base with circle of greaseproof paper. Pour in the mixture. Bake on centre shelf for 45 minutes. Or until a skewer poked into the centre come out clean. Cool on wire rack for 15 minutes, remove cake from tin and allow to cool to room temperature. Before serving squeeze the lemon juice over the cake and let it soak in.
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