Wednesday, March 25, 2015
Apparently I have a thing for beans in cakes! Several years ago, I blogged about a cake that calls for a can of baked beans. Rolled eyes aside, it was a huge hit. Fast forward to today and I am excited to share another hit, this time one that calls for canned garbanzo beans that you puree in the food processor before adding into the batter.
The cake is very moist, and can be eaten with a fork or your fingers. It reminds me of a spice/snacking cake. If I hadn't seen the recipe before I tasted it, I would never have guessed it contains garbanzo beans; I'd be fooled!
So many great things about this recipe. It's a great dessert to serve to guests who are on a wheat-free diet as it contains no flour. The orange flavor really comes through, and goes so well with cinnamon and the light texture. My hubby and I were also admiring the perfect crust edge that forms on the outside of the cake, and unlike brownies where everyone (at least in my family!) is fighting over the edge pieces, with this cake, everyone gets a slice that has some edge!
With so many reasons to make this cake, and only one reason not to (Beans in cake? Are you nuts?), try it out! You'll be so pleasantly surprised that you may want to start experimenting with other odd ingredients in cakes. Or maybe you'll convince yourself that garbanzo beans in all forms work in baking and you'll invent the first ever hummus cake. Unless I invent it first! :)
Easy Flourless Garbanzo Bean Cake
Adapted from a recipe by Jane Milton in Mexican: Healthy Ways with a Favorite Cuisine
2 (10-ounce) cans garbanzo beans, drained
4 eggs, beaten
1 cup sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
Grated zest and juice of 1 orange
Cinnamon Sugar Topping: 1/4 cup sugar combined with 1 teaspoon ground cinnamon for sprinkling on top
Preheat the oven to 350 degrees F. Grease a 9x5" or 8x4" loaf pan. Set aside.
Place the garbanzo beans in a colander and rinse them. Shake out any excess water, and then rub a handful of garbanzo beans at a time in between the palms of your hands to remove the skins and discard them. You'll need to repeat this step several times until you've gotten the majority of the skins off. It's ok if a few are left on.
Transfer the skinned garbanzo beans to a food processor and pulse until smooth. Place the pureed garbanzo beans in a medium bowl and add the beaten eggs, sugar, baking powder, cinnamon, orange zest, and orange juice. Stir just until combined. The mixture will be thin and runny.
Pour the cake batter into the prepared loaf pan. Bake for approximately 1 hour and 15 minutes. You may want to check after an hour as ovens vary. Also note that it may take longer if you use an 8x4" loaf pan instead of the larger 9x5". The cake is done when a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow to cool on a wire rack for 10 minutes. Use a sharp knife to loosen the edges of the cake from the the pan and then invert it onto the wire rack. Place the rack over a plate or waxed paper and sprinkle the cinnamon sugar mixture over the top of the cake. Let the cake cool completely before serving. Goes great with a scoop of vanilla ice cream or fresh fruit!
Step-by-Step in Pictures
Drain the garbanzo beans and remove the skins...
Puree the garbanzo beans in the food processor until smooth...
Transfer the puree to a medium-sized bowl and add the eggs, sugar, baking powder, cinnamon, orange zest and juice. Stir to combine...
Pour the batter into a greased loaf pan...
Bake at 350 degrees F for approximately 1 hour and 15 minutes. Let cool in the pan for 10 minutes...
Invert the cake onto a wire rack...
While the cake is still warm, sprinkle cinnamon sugar over the top and then let cool completely before serving...
Slice and enjoy with ice cream or fresh fruit!