Chickpea Cake
by Emma Widdowson
Preparation Time: 15 mins
Cooking Time: 25 mins
Recipe makes 8 servings
89.2 calories per serving
Ingredients
250 g Chick Peas, Tinned, Organic, Tesco
5 g Vanilla Extract, Average
1 Tsp/2g Baking Powder, Average
3 Egg/168g Eggs, Medium, Average
100g Cheese, Quark, Average
25 g Sweetener, Granulated, Splenda
Method
Pre heat oven to 180 degrees
1. Spray a 7 inch cake tin with fry light and leave to one
side.
2. Drain the chick peas and rinse thoroughly with water.
3. Place the chick peas in a blender and blend until smooth
then add the eggs and blend again.
4. Add the sweetener, vanilla extract and baking powder.
5. Blend again until mixed in.
6. Place the mixture in the tin and bake in the over for 20
mins or until it has risen and is firm to touch.
7. Take out the over and leave to cool.
Whilst the cake is cooling place one tub of quark in a bowl
and add sweetener to taste then mix together.
Once the cake has cooled cut in half and add half the quark
mixture and sandwich the 2 halves together.
Spread the remaining quark on top of the cake and add some
fresh fruit for decoration.
Nutrition Data per serving
Calories (kcal)
|
89.2
|
Carbohydrate (g)
|
8.3
|
Protein (g)
|
6.4
|
Fat (g)
|
3.2
|
Fibre (g)
|
1.3
|
Alcohol (g)
|
0.0
|
Fruit & Veg
|
0.4
|
Comments
A surprising yet extremely effective use of chick peas. Nice
subtle flavour. If you need it, the quark can take the edge of
any sweetness. Plus it's low calorie.
|
