Garbanzo Flour and Ginger Cake


Garbanzo Flour and Ginger Cake Recipe

Garbanzo Beans and Ceci Beans are the same thing. Ceci is the Italian name for garbanzo beans.

This recipe first caught my eye while I was looking for interested baking recipes that included garbanzo bean (or Cici BEan) flour. I found it on a blog called Kari's Creations. Kari found it in a Mexican cookbook by Jane Millton. We have made a few adaptations,based on our pantry of ingredients, and it turned out super.

2-1/4 cups canned ceci beans (you will need two cans) - drained and rinsed - skins removed
2/3 cup ceci bean flour
1-1/4 teaspoon baking powder
4 eggs - room temperature and beaten
1-1/2 teaspoons ground ginger
3/4 teaspoon ground cardamom
1 cup superfine sugar
1/8 cup orange juice

Ginger Sugar Crust:

1/4 cup superfine sugar

1/4 teaspoon ground ginger powder

1. Preheat oven to 350 degrees.

2. Grease a loaf plan lightly with butter. Combine sugar and ground ginger for crust together, and dust the bottom and sides of the loaf pan with the ginger sugar.

3. Drain and rinse chickpeas in a colander. Remove skins by rolling the beans in your palms and plucking off the skins. Place the chickpeas in the measuring cup until you have 2-1/4 cups. Discard skins. Place chickpeas in a food processor and blend until they become smooth, scraping down sides of processor bowl as needed. Pour puree into a large mixing bowl and add in remaining ingredients. Stir together well, but try not to overmix. It should be a cake batter consistency.

4. Pour batter into loaf pan and bake for approximately 65 minutes, or until a toothpick inserted in the center comes out clean.

5. Remove from oven and allow cake to sit in pan for 10 minutes on a wire rack to cool. Loosen the cake around the edges with a butter knife and turn out onto wire rack to cool further. Dust with more ginger sugar if desired. Slice and serve.

serves 6