ORANGE CHICKPEA AND PISTACHIO CAKE
What’s great about it:
This orange cake is a little different because the added chickpeas not only add a nutty flavour and extra fiber but count towards your five serves of vegetables we all need, each day.
Serves 12 | Prep time 75 minutes | Cook time 50 minutes
2 unpeeled oranges
150g pistachio nuts
400g chickpeas, rinsed and drained
3/4 cup caster sugar
1/2 cup gluten free plain flour
1 teaspoon gluten free baking powder
COVER oranges with cold water in a large saucepan and bring to boil.
DRAIN and repeat again, adding cold water and bring to boil.
BOIL on a low heat for 45minutes.
PREHEAT oven to 170ºC. Line 22cm round baking tin with baking paper.
REMOVE seeds from oranges, puree in food processer until smooth. Remove, set aside.
PROCESS nuts and chickpeas individually to a fine crumb.
WHISK sugar and eggs in a large bowl until thick.
FOLD in orange mixture, ground nuts and chickpea mix, flour and baking powder.
SPOON batter into prepared tin.
BAKE for 50 minutes.
Recipe courtesy of: Australian Healthy Food Guide
Filed under: orange, chickpea, nuts, pistachio, cake