Chickpea cake with walnuts
Inspired by the Menu magazine
Ingredients:
4 eggs
1 cup brown sugar
1 cup cooked chickpeas (canned)
30 g agave syrup (or honey)
1 teaspoon cinnamon
½ teaspoon of natural vanilla extract
80 g butter
120 g walnuts, finely ground
4-5 tablespoons of whole wheat flour
1 teaspoon baking powder
100 g soft butter
4-5 tablespoons icing sugar (or ground brown sugar)
4 teaspoons of sour cream
1 cup cooked chickpeas (canned)
½ teaspoon of natural vanilla extract
2 tablespoons of walnut powder
Quarters of walnuts for decoration
Apple jelly (my recipe) or jam
Preparation:
To prepare the biscuit, whisk the eggs and sugar in a bowl. Work with an electric mixer for 3 minutes, or until the mixture becomes soft and doubles in volume. Then add the chickpeas (mashed). Stir briefly. Then, mix in the vanilla, cinnamon, syrup and melted butter. Finally thicken the dough with the walnuts (ground) and the sifted flour with the baking powder.
Pour the mixture into a 26 cm cake pan, buttered and covered with parchment paper. Bake the cake at 180°C about 40-50 minutes. Check if done with a knife that must come out dry from the heart of the biscuit. Cool the cake on a wire rack.
For the cream, beat the butter and icing sugar into cream (I have ground some brown sugar in a coffee grinder). Separately, blend the chickpeas and the cream until smooth. Flavor with vanilla. Combine both mixtures, whisking all the time. Bind them further with finely ground walnuts.
To assemble the cake, coat the biscuit with a few tablespoons of apple jelly (or jam, marmalade) and a thick chickpea cream layer. Garnish with ground walnuts and walnut quarters.
Thank you, Tanja! I am sure you would love it! Everyone found it light, delicious and intriguing! No one guessed what it was made of!
Thank you for this cake. I made it today as I had chickpeas to use, and it is awesome. Mmmm
Thank you, Damjana! I love it too!
Happy New Year!