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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
- 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.)
- 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.
- Preheat oven to 350F.
- 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).
- 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).
- Set on wire rack to cold for 15 min, then remove cake from pan, and allowto cold to room temp.
- Before serving, squeeze lemon juice over cake and sprinkle generously with
- confectioners' sugar. Serve with fresh fruit or possibly fro yo.
- 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]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 8 servings | |
| Calories 168 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 258mg | 11% |
| Potassium 104mg | 3% |
| Total Carbs 38.56g | 10% |
| Dietary Fiber 2.6g | 9% |
| Sugars 24.98g | 17% |
| Protein 2.97g | 5% |
