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ALL OF THE BEANS.
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Sweet Chickpea Cake
Our Chickpeas are used in place of flour in this sweet, orange-scented coffee cake. These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!
- Temps de préparation
40 Min
- Temps de cuisson
50 Min
- Pour
12
Ingrédients
- 4 cans (16 oz) Bush's® Chickpeas, drained and rinsed
- 1 cinnamon stick
- 2 cans (14 oz) sweetened condensed milk
- Zest and juice of 1 orange
- 6 eggs
- 1 cup butter, melted
- 1¼ cup dried cranberries
- ½ cup cornstarch
- 1 Tbsp baking powder
- 1 Tbsp powdered sugar, for garnish
Instructions de cuisson
- 1CHAUFFER
Preheat the oven to 350 degrees F.
- 2PRÉPARER
Grease and flour a 9-inch springform baking pan. Line bottom of pan with waxed paper. Grease once again over the wax paper, dust with all- purpose flour.
- 3BOUILLIR
Place chickpeas and cinnamon stick in large saucepan. Cover chickpeas with fresh water; bring to boil over high heat.
- 4FAIRE MIJOTER
Reduce heat to low and simmer for 30 minutes. Drain chickpeas; place in large bowl, mash until smooth.
- 5RÉDUIRE EN PURÉE
Combine milk, orange juice, orange zest, eggs, and butter in a food processor. Process until smooth. Stir processed egg mixture and 1 cup cranberries into mashed chickpeas.
- 6MÉLANGER
Sift the cornstarch and baking powder over chick peas mixture. Stir to incorporate.
- 7CUIRE
Pour batter into the prepared pan. Bake for 50 minutes, or until a toothpick inserted in center of cake comes out clean.
- 8GARNIR
Allow cake to cool before inverting onto serving plate. Sprinkle with powdered sugar and remaining orange zest and garnish with remaining cranberries.