• 8servings
  • 90minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50 g caster sugar

  2. 1 tsp ground cinnamon

  3. 525 g canned chickpeas , drained

  4. 4 eggs , beaten

  5. 225 g caster sugar

  6. 1 tsp baking powder

  7. 2 tsp ground cinnamon

  8. 1 orange , grated rind and juice

Instructions Jump to Ingredients ↑

  1. To make the cinnamon sugar, mix the caster sugar and ground cinnamon together. Set aside.

  2. Preheat the oven to 180°C/gas 4. Lightly butter and line the base of a 500g capacity loaf tin.

  3. Tip the chickpeas into a colander, drain thoroughly then rub in the palms of your hands to remove the skins. Put the chickpeas into a blender and whiz until smooth.

  4. Spoon the puree into a bowl and add the eggs, sugar, baking powder, cinnamon and the orange juice and rind.

  5. Pour the cake mixture into the prepared tin. Bake for 1 hour and 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.

  6. Remove the cake from the oven and leave to stand in the tin for about 10 minutes. Turn the cake onto a wire rack, sprinkle with the cinnamon sugar and leave to cool. Serve with sliced fresh pineapple.


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