Description
A gluten-free version of a lemon/orange cake.
Ingredients
- 1 (19 ounce) can garbanzo beans, rinsed and drained
- ½ cup white sugar
- 4 eggs, separated
- 1 lemon, zested and juiced
- 1 tablespoon lemon juice concentrate
- 1 teaspoon orange extract
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon gluten-free baking powder
- ½ cup white sugar
- 3 tablespoons margarine
- 1 tablespoon lemon juice concentrate
- ½ lemon, juiced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- Blend garbanzo beans
- sugar
- egg yolks
- lemon zest
- 1/2 lemon juice
- lemon juice concentrate
- orange extract
- and vanilla extract together in a food processor until smooth. Stir baking powder into bean mixture.
- Whip egg whites together in a bowl using an electric mixer or a whisk until stiff. Fold bean mixture into egg whites. Gently pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 40 to 50 minutes. Let cool 20 minutes
- then carefully run a knife along the bottom of the pan to release cake and turn onto a wire rack to cool completely.
- While cake finishes cooling
- heat sugar
- margarine
- lemon juice concentrate
- and lemon juice in a saucepan over medium heat until fully combined
- about 2 minutes. Drizzle glaze over cooled cake.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 10