Yield: 1 Servings
|2 cups||Cooked or canned chickpeas; drained|
|⅓ cup||Orange juice|
|4 larges||Eggs; room temperature|
|1 cup||Packed brown sugar|
|½ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|Cooking spray or oil|
|1||Orange; grated , Zest of|
|¾ cup||Orange juice|
|19||Dried apricot halves; chopped|
ORANGE APRICOT SAUCE
Preheat oven to 350 degrees. Lightly spray or oil an 8-inch round cake pan and line bottom with a circle of waxed paper. In a food processor, process chickpeas and orange juice until very smooth. Add eggs, one at a time, pulsing after each addition. In a medium bowl, whisk together sugar, cocoa, baking powder and baking soda. Add to processor and pulse until just blended. Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool on a rack for 15 minutes before removing from pan. Serve warm or at room temperature. Makes 8 servings Per serving: 232 CAL (16% from fat) 4 g FAT 7g PROT
41 g CARB 103mg SOD 137mg CHOL 4 g FIBER
This topping adds a pretty and delicious topping to this cake.
ORANGE APRICOT SAUCE: In a small saucepan, combine zest, juice, and honey.
Bring to a boil, add apricots, and remove from heat. Let stand until apricots are plumped and mixture has cooled, about 20 minutes. Transfer mixture to a blender and blend until smooth. Serve warm or chilled. Makes about one cup.
By the way I just so happen to be making this cake and topping Friday when I have a bunch of friends over for fellowship.
Posted to recipelu-digest Volume 01 Number 170 by "Bonnie" <solomon1@...> on Oct 27, 1997