 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
Each bite of this mosit and airy cake is filled with the sweetness of raisins. Ingredients:
1 (16 ounce) can garbanzo beans, rinsed and drained |
3 egg whites |
1/4 cup skim milk |
2 teaspoons vanilla extract |
1/2 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1 teaspoon grated fresh lemon peel |
1/2 cup raisins |
1/4 teaspoon cream of tartar |
2 teaspoons sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly oil an 8 inch square baking pan or spray with a nonstick cooking spray.
3. In a blender container, combine beans, one of the egg whites, milk, vanilla, sugar, baking powder, cinnamon, and lemon peel. Blend until smooth. Spoon into a large bowl. Add raisins.
4. Place remaining 2 egg whites and cream of tartar in a deep bowl. Beat on medium speed of an electric mixer until foamy. Beat on high speed until egg whites are stiff. Gently fold into bean mixture. Spoon into prepared pan. Combine sugar and cinnamon and sprinkle evenly over cake.
5. Bake 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire rack.
6. Cut into squares to serve. Refrigerate leftovers.
|
|