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Lemony Chickpea Cake Printer Friendly Ingredients 1 15-ounce can USA chickpeas, drained and rinsed (about 2 cups boiled) 4 tablespoons lemon juice 1⁄4 cup vegetable oil 2 teaspoons grated lemon zest 2 egg yolks 2⁄3 cup all-purpose flour 1 cup sugar 2 teaspoons baking powder 1⁄2 teaspoon salt 2 egg whites 1⁄8 teaspoon cream of tartar 2 tablespoons freshly squeezed lemon juice Powdered sugar     Directions Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans. In a blender or food processor, purée chickpeas with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl. In a medium bowl, combine flour, 1⁄2 cup sugar, baking powder, and salt. Mix well. Add to puréed chickpea mixture and mix well. In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining 1⁄2 cup sugar in a slow, thin stream, beating until whites form peaks that are stiff but not dry. Fold beaten egg whites into chickpea purée. Pour batter into the prepared pans and bake 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool 10 minutes on a rack, then turn cake out of pans and onto racks. Cool completely. Dribble one tablespoon lemon juice over each round, and sprinkle tops with powdered sugar. Nutrition Facts Serving Size  Servings Per Container Amount Per Serving Calories  343 Calories From Fat  % Daily Value * Total Fat  9g Saturated Fat  3g Trans Fat    Cholesterol  Sodium  378mg Total Carbohydrate  62g Dietary Fiber  2g Sugars  Protein    Vitamin A   % • Vitamin C   % Calcium  % • Iron  % * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:   Calories 2,000 2,2500 Total Fat Less than 65g 80g    Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g    Dietary Fiber   25g 30g Calories per gram:       Fat 9   •   Carbohydrate 4   •   Protein 4