Instructions: Preheat oven to 350 F.

1. Grate rind of lemon. Juice the same lemon.

2. In food processor, process chickpeas with lemon rind and 2 tablespoons lemon juice until very smooth.

3. Add eggs, sugar and baking powder; process a few seconds until ingredients are well blended.

4. Pour into greased 9-inch springform cake pan. Bake in preheated 350 F oven about 45 minutes or until cake tester inserted in centre comes out clean.

5. Cool about 15 minutes in pan; remove sides of pan. Drizzle with remaining lemon juice; dust with icing sugar.

6. For raspberry puree, thaw, then puree in food processor or blender a 300g package of frozen raspberries. Strain mixture through a sieve to remove seeds. Serve cake with raspberry puree.

Makes 8 to 10 servings.

Serving Ideas : Serve with raspberry puree or fruit compote.

For each of 10 servings, MC analysis (including raspberry puree):

NOTES :
This recipe was printed in the Toronto Star, 1996-3-27. I have not yet tried making this cake, but I have made other legume recipes by the same authors, Sally and Martin Stone, with excellent results.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.