That changed recently when I was looking for a recipe which would suit someone who was gluten intolerant whilst being easy enough to accomplish for someone of my low level cake baking skills.
I therefore present my variation on a Chickpea Lemon & Lime Drizzle Cake recipe.
- 250g cooked chickpeas
- 3 Eggs
- 1/2 Lemon
- 1/2 Lime
- 175g Caster Sugar
- 2 Tablespoons of Clear Honey
The beauty of this recipe is the fact that it is so easy to prepare.
Pour this paste into a lined and greased 2lb loaf time (the size of a small loaf) and cook in the middle of a medium oven Gas mark 3/160C for around 45 minutes.
Pour over the juice from the half lime then leave to cool completely before removing from the tin.
If you don’t want the cake to be too moist, use less lime juice at the end.