Gluten Free | Traditional

Yogurt, chickpea, coconut and almond cake

Ingredients:

Yogurt, chickpea, coconut and almond cake

  • 200 g cooked chickpeas
  • 150 g flour
  • 3 eggs
  • 150 g Greek yogurt
  • 100 g ground almonds
  • 50 g grated coconut
  • 100 g butter (room temperature)
  • 1 tsp vanilla essence
  • 1 tsp baking soda or yeast

Ganache

  • 50 g chocolate
  • 50 g butter
  • 80 ml liquid cream
  1. Pre-heat the oven to 170ºC.
  2. Line a mold with parchment paper.
  3. Purée the chickpeas with the yogurt, until obtaining a smooth cream. Set aside.
  4. Sift the flour with the cinnamon and the yeast or bicarbonate, set aside.
  5. Beat the sugar with the butter until you get a creamy paste, add the eggs, mixing them in one by one. Add the chickpea purée and mix; then incorporate the vanilla essence, ground almonds, and coconut and mix. Finish by adding the flour and mix.
  6. Pour the dough into the mold, bake for about 30 minutes, or until a toothpick comes out clean.
  7. Cool and unmold.

Ganache

  1. In a container melt the chocolate in a bain-marie, along with the butter; when everything is well melted and mixed, add the cream and continue stirring until getting a obtaining a smooth cream. Spread the ganache over the cake.
Dessert
Gluten Free, Traditional

Method:

Yogurt, chickpea, coconut and almond cake

  • 200 g cooked chickpeas
  • 150 g flour
  • 3 eggs
  • 150 g Greek yogurt
  • 100 g ground almonds
  • 50 g grated coconut
  • 100 g butter (room temperature)
  • 1 tsp vanilla essence
  • 1 tsp baking soda or yeast

Ganache

  • 50 g chocolate
  • 50 g butter
  • 80 ml liquid cream
  1. Pre-heat the oven to 170ºC.
  2. Line a mold with parchment paper.
  3. Purée the chickpeas with the yogurt, until obtaining a smooth cream. Set aside.
  4. Sift the flour with the cinnamon and the yeast or bicarbonate, set aside.
  5. Beat the sugar with the butter until you get a creamy paste, add the eggs, mixing them in one by one. Add the chickpea purée and mix; then incorporate the vanilla essence, ground almonds, and coconut and mix. Finish by adding the flour and mix.
  6. Pour the dough into the mold, bake for about 30 minutes, or until a toothpick comes out clean.
  7. Cool and unmold.

Ganache

  1. In a container melt the chocolate in a bain-marie, along with the butter; when everything is well melted and mixed, add the cream and continue stirring until getting a obtaining a smooth cream. Spread the ganache over the cake.
Dessert
Gluten Free, Traditional

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