Chickpea Cake

1.5 syns for whole cake
OR
0.5 syns if no orange juice

INGREDIENTS

• tin chickpeas, rinsed & drained
• 1 tsp baking powder
• 57g splenda
• 3 eggs.
• juice & grated rind of 1 lemon & 1 orange, OR
• grated carrot, nutmeg & cinnamon
• TOPPING: quark, vanilla, splenda

METHOD

1. Line with greaseproof paper and frylight a loaf tin or small cake tin
2. Preheat oven to 180º /gas mark
3. Blend the drained chick peas until smooth.
4. Add baking powder, lemon & orange rind, canderel and eggs, then blend until mixture is smooth and looks like cake mix. (trust me it will)
5. Transfer mixture to tin and cook at 180º for approx 40 minutes
6. Turn out cake onto cooling rack and drizzle with lemon & orange juice and allow to cool