Chickpea cake (on Slimming World - 1.5 syns on a green day for the whole cake!)
1 can chickpeas drained and blended
1tsp baking powder
juice and grated rind of 1 lemon and 1 orange
2oz candarel
3 eggs
Line loaf tin or small cake tin with greaseproof paper and spray with frylight.
Preheat oven to 180 degrees C
Blen chickpeas until smooth.
Add baking powder, lemon and orange rind, candarel and eggs, then blend until the mixture is smooth and looks like cake mix
Transfer mixture to tin and cook at 180 degrees for approx 40 mins.
Turn out cake onto cooling rack and drizzle with orange/lemon juice.. If you omit the orange juice it's only 0.5 syns for the whole cake.

Sounds strange but it's very nice!

You are right it is very nice!! It does sound strange and that's exactly what I thought when I was given the recepie by a friend last month. I've now made it twice. Recently I enjoyed it warm with some 'skinny cow' ice-cream as a treat!!!

I printed this off weeks ago and bought all the ingredients, but haven't got round to making it yet!

What an interesting recipe - what is the equivelant in sugar of 2oz Canderel?

I wonder if it would taste nice with honey instead of sugar or artificial sweetener?

Emm I usually find that you can quite happily cut the amount of sugar a recipe calls for - they're usually too sweet anyway. But unfortunately it does mean tasting the cake mix before you bake it!

I'm assuming the ground chick peas take on the role of the flour and act as a substitute. I don't think I'd like to put the artificial sweetener in though. Fiona's idea of teh honey is a good one but might add too much moisture to the recipe. It's amazing when you cut down on sugar, fat and salt just how much you notice sweet, fatty and salty tastes in food. I had a can of diet pepsi recently and it was just too sickly sweet for me.

Yes (as a non-wheat eater), you are right. You can make some amazing things out of the strangest ground ingredients. Getting them has always been the problem... Rice flour I found in a health food shop, but never seen buckwheat flour.

Now even my local farm shop sells spelt flour for bread making. Maybe I should ask them to stock it!

I must be careful what I wish for - buckwheat flour found in Waitrose in Petersfield today! Cripes...

OK, I finally got round to making this...

I didn't have Canderel, but I did have Splenda, which I thought was much the same thing.

2oz seemed an awful lot, and I ended up stopping short at about 1.5 oz, but the cake had a real tang to it that wasn't at all nice - should I have used less Splenda? It just tasted of artifical sweetner...?