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Tuesday, December 22, 2015

Apricot Chickpea Cake Recipe

High in protein Chickpeas, also known as garbanzo beans are large light brown air friendly beans with a very mild flavor. The major chickpea growing country in Africa is Ethiopia.


Chickpeas are a versatile bean used in many recipes. Apricot Chickpea Cake is an easy unique recipe using canned chickpeas and popular African spices.

Apricot Chickpea Cake Recipe

Apricot Chickpea Cake Recipe
Apricot Chickpea Cake Recipe

Ingredients:
2/3 cup cake flour
1 cup granulated sugar
2 large eggs
2 cups canned chickpeas
¼ cup lemon juice
¼ cup vegetable oil
2 teaspoons baking powder
1 teaspoon cardamom
1 teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon salt

Topping:
2 cups apricot preserves
1 cup powdered sugar

Directions:

Preheat oven to 350 degrees F. In a large mixing bowl cream sugar and eggs. Drain the liquid from chickpeas, rinse and pour into a food processor, pulverize the chickpeas, lemon juice, and oil. Add the chickpea mixture to the creamed mixture and mix well. In a separate bowl, mix dry ingredients. Add wet ingredients to dry and mix well. Grease and lightly flour eight inch round cake pan. Bake 30-35 minutes. When cakes cool completely, evenly spread apricots on the top of both cakes then place one cake on top of the other and dust with powdered sugar.

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