Annette's Lemon Drizzle Chickpea Cake

This one is super quick and easy, I use the little whizzer that clicks into my stick blender.

Lemon Drizzle Chickpea Cake



410g tin chickpeas, drained and rinsed

3 eggs

1 lemon

170g caster sugar

1 - 2 tbspns clear honey



Put the chickpeas in a food processor and blitz until they make a paste. Add the eggs, sugar, zest of the lemon and juice of half the lemon and blitz until it makes a batter.

Pour into a well-greased and lined 2lb loaf tin, and cook in a medium oven, 160C, for around 45 mins. Remove from the oven and drizzle over the honey.

Leave to cool for 15 minutes, then pour over the juice of the other half of the lemon. Leave to cool completely before removing, carefully, from the tin.

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.