Instructions: Grease and lightly flour two 8 inch round cake pans. In a blender or food processor, puree chickpeas with lemon juice, oil and lemon zest. Add yolks and blend well. Turn mixture into a large bowl.

In a medium bowl, combine flour, 1/2 cup of the sugar, baking powder and salt. Add to the pureed chickpea mixture. Mix well.

In another medium bowl, beat the egg whites and cream of tartar until foamy.

Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form. Fold the beaten egg whites into the chickpea puree.

Pour into prepared pans and bake 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes, then remove cake from pans. Cool completely. Frost with lemon glaze.

For glaze: Mix all glaze ingredients in a medium bowl.

Makes 1 1/2 cups.

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