Quick Orange and Lemon Cake

Quick Orange and Lemon Cake

Serves 6

Points per serving: 4 ½

Total Points per recipe : 27 (original points)

Low fat cooking spray

420g of chick-peas, drained and rinsed

3 eggs

210g sugar

½ tsp of baking powder

Grated zest and juice of 1 orange

Grated zest and juice of 1 lemon

90g  sultanas or raisins

Icing sugar and cinnamon to decorate

Preheat oven to Gas Mark 4/180°C/350°F.  Spray a 20cm cake tin with low fat cooking spray and line the base with greaseproof paper

In a food processor, blend the chickpeas until smooth.  Add the eggs, sugar, baking powder and orange and lemon zest.  Mix briefly until all ingredients are combined.  Stir in the sultanas or raisins

Turn the mixture into the prepared cake tin and bake for 35-45 min or until golden.  The cake is cooked when a knife is inserted into the centre and comes out clean

Spoon the orange and lemon juices over the cake and allow the cake to cool in the tin for 10 mins, before transferring to a wire rack.  When the cake is cool, dredge with icing sugar and cinnamon.