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Sponge cake XVII, chickpeas

updated

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Ingredients for 1 servings:

  • 400 g chickpeas, ground
  • 1 tbsp coriander, ground
  • 1 pinch of salt
  • 200 g sugar
  • 1 bag of baking powder
  • 400 ml natural soy drink
  • 4 cl rum 54%, or other alcohol *
  • 200 g currants, red

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, dairy-free, vegan

30 cm loaf pan lined with baking paper. *Alcohol is necessary to neutralize the typical chickpea smell and taste. Grind the chickpeas and coriander together. Add the salt, sugar, and baking powder and mix with the soy drink on medium heat for about 2 minutes. Add the rum, mix, and fold in the currants with a wooden spoon. Pour into a 30 cm loaf pan lined with baking paper, swirling it around a bit to ensure the batter gets into the mixture. Place in a cold oven and bake at about 130°C for 80 minutes; test for a pin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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