Gluten Free • Paleo • Sugar Free • Dairy Free

Honey, Orange and Pistachio Cake

I think I might start the Chickpea Appreciation Society.  There are groups that honor all types of odd things; orchids, shitzus, Spock. So why not Chickpeas?
 
I have been a bit obsessed about the humble legume of late. They are full of fibre, low in calories and cheap; and I LOVE weirding people out by using them in the most unusual of ways. But beware, when you have a diet high in chickpeas and Brussels sprouts it’s a recipe for a very stinky household!
 
This Honey, Orange and Pistachio Cake was made for the lovely Judy. Judy is like a mother hen; she’s always looking out for people, taking care of them and making sure they know they’re special. It was Judys birthday, so I wanted to make her a cake to let her know we all think she’s pretty special too.
 
This is a moist, tasty cake that would be ideal for an afternoon tea with a cuppa and a big bowl of coconut whipped cream… and no will ever know that it came from the Chickpea Appreciation Society. 
Honey, Orange and Pistachio Cake
Serves 16
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Ingredients
  1. 110 grams chickpeas; canned, drained, rinsed and patted dried
  2. 1/2 cup Coconut Flour
  3. 3/4 cup Almond meal
  4. 3 teaspoons Baking Powder
  5. 3 Eggs, seperated
  6. 1/2 cup Honey
  7. 1/2 cup Orange Juice, freshly squeezed
  8. Zest of 1 Orange
  9. 1 cup Milk (almond, coconut etc)
  10. 1/3 Cup pistachios, chopped
  11. Extra Honey for drizzling.
Instructions
  1. Preheat the oven to 175C/350F.
  2. Line and grease a 20cm/8inch cake tin.
  3. Combine chickpeas, coconut flour, almond meal and baking powder in a blender and blend until fine (the chickpeas will be broken down).
  4. In a mixing bowl of a stand mixer with a whisk attachment fitted, whisk the egg whites on medium until medium peaks form.
  5. Turn mixer off and add honey and zest and whisk on medium/high again.
  6. With mixer on medium/high, add egg yolks 1 at a time.
  7. Add dry ingredients and remaining wet (milk and orange juice) alternatively in 3 lots with mixer on low.
  8. Beat on high for 30 seconds.
  9. Pour cake mixture in prepared cake tin.
  10. Sprinkle the top evenly with pistachios.
  11. Bake for 40 min, or until cooked through.
  12. Rest in tin before removing.
  13. Can be served warm or cold and with whipped coconut cream.
  14. Drizzle cake with honey before serving.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

 

 
 

 

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