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.
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