Chickpea Lemon Poppyseed Cake
A colleague asked if I’d ever made chickpea lemon cake. I thought it sounded like a good idea and started hunting the web for recipes. I decided to adapt this recipe. It looked relatively simple and adaptable.
Happy Birthday
Modifications:
- replace sugar with about 1/3 to 1/2 cup of agave nectar or honey
- Add some besan flour (chickpea flour) or other gluten-free flour to redress the extra liquid sweetener
- Add 1 tblsp of poppyseeds
- I replaced one of the lemons with a lime
I couldn’t find the base for my small cake tin, so had to use a larger one, so it turned out more like a slice than cake. Because it was not so deep I took it out of the oven after 25 minutes. It would make nice cupcakes too.
For a topping I mixed a tablespoon of honey into Greek yoghurt.
It was very moist and tangy. Will definitely make this again.
Hi Peta, this is one unique looking birthday cake and it looks delicious too! =)
Thanks for dropping by and commenting.