Chickpea Poundcake

Step 1

Set a rack in the middle of the oven and preheat to 350°Line a 9-inch round cake pan with parchment paper, then grease the bottom and sides with butter and sprinkle with flour, shaking off any excess flour.

Step 2

In the bowl of a mixer set with the paddle attachment, beat the butter on medium speed until soft and creamy, a couple minutes. Incorporate the sugar and cinnamon and continue beating until well mixed and fluffy, a few minutes more. Add the egg yolks and pureed chickpeas and continue beating.

Step 3

In a small bowl, combine the flour, baking powder, and salt. Add into the mixer and continue beating until well incorporated and you have a homogenous batter.

Step 4

In another bowl, whisk the egg whites until they hold stiff peaks, or do it in the mixer in a clean bowl using the whisk attachment. Fold the egg whites into the chickpea batter gently, until completely incorporated.

Step 5

Pour into the prepared cake pan and bake for 30 to 35 minutes, until a toothpick inserted into the middle comes out moist but not wet. Cool for at least 10 minutes before removing from the pan. Invert from the cake pan onto a plate, then invert from the plate onto a platter so the cake is right side up.

Step 6

Whip the heavy whipping cream along with the 3 tablespoons confectioners’ sugar until it holds stiff peaks.

Step 7

In a small bowl, combine the 2 remaining tablespoons confectioners’ sugar with the cinnamon.

Step 8

Melt the butter in a large nonstick skillet over medium-high heat. Add the banana slices and cook on one side until caramelized and brown, about 2 minutes. Flip and brown on the other side. Keep warm until ready to serve.

Step 9

Serve a slice of cake with the browned bananas and a dollop of the whipped cream. Shake the cinnamon and confectioners’ sugar mixture on top using a small sieve or fine-mesh strainer to sprinkle evenly.

Step 10

*Note: When rinsing the chickpeas, remove as much of the outer skin as possible, as this creates a smoother puree.