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Receta Lemony Garbanzo Bean Cake
by Global Cookbook

Lemony Garbanzo Bean Cake
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Ingredientes

  • 2 c. Chickpeas, Canned liquid removed & rinsed, throw away loose skins
  • 4 x Egg Beaters 99% egg substitute or possibly equiv of 4 Large eggs
  • 1 c. Sugar
  • 1/2 tsp Baking Pwdr
  • 1 x Lemon Zest grated
  • 1 x Lemon juice of Confectioner's Sugar

Direcciones

  1. Placed liquid removed beans in the work bowl of a food processor and puree. (I've done this in a blender, but you may need to add in the "Large eggs" first and stop and start a lot.)
  2. Add in the "Large eggs", sugar, baking pwdr, and lemon zest to the puree, and pulseprocessor (or possibly blender) a few times just to combine ingredients well.
  3. Preheat oven to 350F.
  4. Spray a 9-inch cake pan (or possibly 8x8x2) with cooking spray. Cut a round (or possibly square) of waxed paper to fit bottom of pan, set it in place, and spray top side. Pour in batter (that should be VERY VERY liquid).
  5. Bake on center rack of oven for 45 min or possibly till a knife inserted in thecenter comes out dry (I usually turn the oven down to 325 and cook a littlelonger - I like it best when it starts to pull away from the sides of the pan).
  6. Set on wire rack to cold for 15 min, then remove cake from pan, and allowto cold to room temp.
  7. Before serving, squeeze lemon juice over cake and sprinkle generously with
  8. confectioners' sugar. Serve with fresh fruit or possibly fro yo.
  9. There is also an angel food cake version of this, that someon has requestedbut I'm afraid to post it till I give it a shot. I've only made it the fatful way...[Patti]