FRIED CHICKPEA CAKE
Creative | Institutional | Traditional

FRIED CHICKPEA CAKE

Ingredients:

FRIED CHICKPEA CAKE

Filling:

  • 400 g of cooked chickpea
  • 200 g of sugar
  • 1 cinnamon stick
  • lemon zest
  • Orange Zest
  • 2 yolks

Dough:

  • 200 g of unleavened t55 flour
  • 30 g of butter
  • 80 ml of water
  • 20 ml of boiling water
  • 2 g of fine salt
  • Frying oil
  • Sugar and cinnamon to sprinkle at the end.

Filling preparation:

  1. Reduce the cooked chickpea to puree and in a pan add all the ingredients, except the yolks.
  2. Cook for 10 minutes, stirring constantly until creamy. Remove from heat.
  3. In a separate bowl, beat the yolks and add a little cream.
  4. Add to the pan and bring to heat, without boiling, for 4 minutes.
  5. Remove the cinnamon stick and the zests, leaving to cool.

Preparation of the dough:

  1. In a bowl, add the flour, salt, and cold butter.
  2. Add the water and boiling water, kneading until you get an even texture. Store in the fridge for 30 minutes.
  3. When the dough is ready and the filling has cooled, roll out the dough to form a long rectangle.
  4. Brush the dough with water along its entire length.
  5. Place the filling on one side of the dough with the help of two spoons, always leaving space between each spoonful of filling.
  6. Fold the other half of the dough over the top. Cut with a mold or with a glass, and shape into crescents.
  7. Fry in oil at 180ºC and sprinkle with sugar and cinnamon.

Recipe and photo by @miyukikanoribeiro

Dessert
Creative, Institutional, Traditional

Method:

FRIED CHICKPEA CAKE

Filling:

  • 400 g of cooked chickpea
  • 200 g of sugar
  • 1 cinnamon stick
  • lemon zest
  • Orange Zest
  • 2 yolks

Dough:

  • 200 g of unleavened t55 flour
  • 30 g of butter
  • 80 ml of water
  • 20 ml of boiling water
  • 2 g of fine salt
  • Frying oil
  • Sugar and cinnamon to sprinkle at the end.

Filling preparation:

  1. Reduce the cooked chickpea to puree and in a pan add all the ingredients, except the yolks.
  2. Cook for 10 minutes, stirring constantly until creamy. Remove from heat.
  3. In a separate bowl, beat the yolks and add a little cream.
  4. Add to the pan and bring to heat, without boiling, for 4 minutes.
  5. Remove the cinnamon stick and the zests, leaving to cool.

Preparation of the dough:

  1. In a bowl, add the flour, salt, and cold butter.
  2. Add the water and boiling water, kneading until you get an even texture. Store in the fridge for 30 minutes.
  3. When the dough is ready and the filling has cooled, roll out the dough to form a long rectangle.
  4. Brush the dough with water along its entire length.
  5. Place the filling on one side of the dough with the help of two spoons, always leaving space between each spoonful of filling.
  6. Fold the other half of the dough over the top. Cut with a mold or with a glass, and shape into crescents.
  7. Fry in oil at 180ºC and sprinkle with sugar and cinnamon.

Recipe and photo by @miyukikanoribeiro

Dessert
Creative, Institutional, Traditional

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