Lemon Drizzle Chickpea Cake (Gluten, Dairy Free)

1. 1

   Put the chickpeas in a food processor and blitz until they make a paste.

2. 2

   Add the eggs, sugar, zest of the lemon and juice of half the lemon and blitz until it makes a batter.

3. 3

   Pour into a well-greased and lined 2lb loaf tin, and cook in a medium oven, 160C, for around 45 minutes

4. 4

   Remove from the oven and drizzle over the honey.

5. 5

   Leave to cool for 15 minutes, then pour over the juice of the other half of the lemon.

6. 6

   Leave to cool completely before removing, carefully, from the tin.

7. 7

   This cake has the texture of Madeira cake, and really doesn't taste of chickpeas. You can also make it with orange and with lime. It will keep for up to a week, but does not freeze well.

* Per serving · 4 servings · Values may vary.

No additional tips available.