Chickpea Meyer Lemon Cake

Chickpea Meyer Lemon Cake
Created By: Elizabeth Nalbandian/WSU School of Hospitality Business Management
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
Yields: 8 servings

Chickpea Meyer Lemon Cake
Recipe and photo courtesy of Elizabeth Nalbandian/WSU School of Hospitality Business Management

Ingredients for Cake:
5 ounces chickpea flour (You can make this by grinding dried chickpeas in your food processor.)

2 ounces almond flour

2/3 teaspoon baking powder

8.75 ounces sugar

2/3 teaspoon salt

5 ounces sour cream

5 ounces  yogurt

3 ounces Meyer lemon puree

2 2/3 ounces half and half

4 large eggs

1 1/3 teaspoons lemon zest

2/3 teaspoon vanilla

4 1/2 ounces vegetable oil

Ingredients for Simple Syrup:
8 ounces sugar

6 ounces water

2 ounces Meyer lemon juice

Let's Cook!
Prepare a 9" x 5" x 2.5" loaf pan by spraying it with nonstick cooking spray.

Mix all the dry ingredients together. Then mix all the wet ingredients together.

Combine the dry ingredients with the wet ingredients until fully incorporated. Do not over mix. If you do, the batter will become tough.

Pour batter into loaf pan and top with crystal sugar.

Bake at 350 for 25-30 minutes.

Make the Simple Syrup:
Combine all ingredients in a pot and boil for 3 minutes.

Finish the Cake:
After the cake comes out of the oven, remove it from the pan and let it sit for 5-10 minutes.

Poke holes in the cake and pour the simple syrup over it.