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4b3482e3 b94e 4919 b3b7 f4c9eedc12f6  2017 02 08 16 31 57
Kerry Grisley
Kerry Grisley

Ok, so I've tried the "can't tell this brownie is made with black beans" recipes, and have been met with disappointment. But, the following concept of 'beans in a cake' convinced me to give it another go. I've added my own twists, but if you are looking for the original recipe, it was in the Times London paper.

Apple, almond, & chickpea cake

Recipe adapted slightly from “On the Pulse” by Georgina Fuggle,

Serves 8
Butter, for greasing pan
Preheat the oven to 325 degrees F. Grease and line an 9” round, loose-bottomed cake tin

WET ingredients – in food processer until smooth:
400g can chickpeas, drained and rinsed (regular sized can)
3 medium eggs
2 tsp almond extract
A dollop of Lyles golden syrup (optional)

DRY ingredients – whisk together:
150g all purpose flour
75g almond flour (original did not have. Instead was 225g AP flour. I just like the taste/texture of almond flour)
¼ cup almond paste, either grated or chopped fine (optional)
1.5 tbsp baking powder (yes, one and one half tablespoons)
½ teaspoon kosher salt
175g (approx ¾ cup) sugar
Grated zest of one small orange

Mix wet and dry, and then fold in:
500g (about 3) cooking apples, peeled, cored and cut into 2-4cm chunks
¾ cup raisins soaked overnight in apple brandy

Scrape batter into greased, lined pan, and sprinkle on top:
25g-50g flaked almonds
25g-50g demerara sugar

Bake in pre-heated 325 degree F oven for 45min-1hour (test with skewer… done when just a few crumbs cling ..i.e. NOT WET)

Remove from oven and brush top with:
3 tbsp warmed apricot or peach jam (or orange marmalade would be nice too)