Wednesday, February 25, 2009

garbanzo cake

And finally, dinner ended with a strange and extremely easy to make dessert that happens to be gluten free. Torta del garbanzo is a very moist cake made out of chickpeas and flavoured by orange and cinnamon (although I used cinnamon’s stronger cousin cassia).

I got this recipe from Jane Milton’s ‘Mexican’ book as well, although I halved the ingredients to make a smaller cake and unfortunately forgot to halve the orange juice too. Even though the mixture was like water when I poured it into the baking tin, it still turned into an excellent cake with a crunchy top and a syrupy base flavoured with orange. I am giving you my amended version below.

Torta del Garbanzo

Based on a recipe from Jane Milton’s ‘Mexican’.

Serves 6.

300g can chickpeas/garbanzo
2 eggs, beaten
½ cup sugar
½ teaspoon baking powder (bicarb soda)
1 heaped teaspoon cassia (or cinnamon)
Zest and juice of 1 orange

1. Preheat the oven to 180’C (or 350’F). Grease and line a baking loaf pan.
2. Drain the chickpeas thoroughly, and then rub them with your fingers to remove the papery skins. Puree in a food processor.
3. In a bowl, mix the chickpeas, sugar, eggs, baking powder, cinnamon, orange juice and rind.
4. Pour into baking loaf pan and bake for 1hr and 20 minutes or until a skewer inserted into the centre comes out clean.
5. Remove from oven and let stand for 10 minutes before cooling on a wire rack. Allow cake to cool completely before serving.
6. Sprinkle with cinnamon sugar and or serve in thin slices with fresh pineapple and yoghurt.


Post a Comment

Related Posts with Thumbnails


Blog Archive


Recipe Blogs - BlogCatalog Blog Directory blog search directory Food & Drink Business Directory - BTS Local Food & Drink blogs Chefs Blogs Listed in LS Blogs the Blog Directory and Blog Search Engine Powered by  MyPagerank.Net Msn bot last visit powered by MyPagerank.Net Yahoo bot last visit powered by Add to Technorati Favorites