Zutaten für Garbanzo Raisin Cake
- Garbanzo Beans
- Egg Whites
- Skim Milk
- Vanilla Extract
- 1/2 cup granulated sugar + 2 tablespoons granulated sugar (for topping)
- 2 teaspoons baking powder
- Ground Cinnamon
- 1 teaspoon lemon zest
- 1/2 cup raisins
- 1/4 teaspoon cream of tartar
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Zubereitung von Garbanzo Raisin Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a blender, combine 1 (15-ounce) can chickpeas (drained and rinsed), 1 large egg white, 1/2 cup milk, 1 teaspoon vanilla extract, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1 teaspoon lemon zest.
- Blend until completely smooth and creamy.
- Pour the chickpea mixture into a large bowl.
- Stir in 1/2 cup raisins.
- In a separate clean bowl, beat 2 large egg whites with 1/4 teaspoon cream of tartar using an electric mixer on medium speed until foamy.
- Increase the mixer speed to high and beat until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the chickpea mixture until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and spread evenly.
- In a small bowl, combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon. Sprinkle evenly over the cake batter.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto the rack to cool completely.
- Once cooled, cut into squares and serve. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
51g
Fat
0g
Carbs
7g
