Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Chickpea Poundcake recipe from Pati’s Mexican Table Season 8, Episode 12 “Home Cooking Sinaloa Style”
Ingredients
For the poundcake:
- 1 cup (2 sticks) unsalted butter, plus more for greasing the pan
- 1 cup granulated sugar
- 1/2 teaspoon ground canela or true cinnamon
- 6 eggs, separated into yolks and whites
- 1 pound or 1 cup of cooked chickpeas, rinsed and pureed*
- 1/2 cup all-purpose flour, plus more to flour cake pan
- 2 teaspoons baking powder
- Pinch kosher or sea salt
For the banana and whipped cream topping:
- 1 cup heavy whipping cream
- 5 tablespoons confectioners’ sugar, divided
- 1/2 teaspoon ground canela or true cinnamon
- 2 tablespoons unsalted butter
- 2 bananas, peeled and sliced into thick rounds
To Prepare
To make the poundcake:
- 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.
- 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.
- 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.
- 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.
- 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.
To make the banana and whipped cream topping:
- Whip the heavy whipping cream along with the 3 tablespoons confectioners’ sugar until it holds stiff peaks.
- In a small bowl, combine the 2 remaining tablespoons confectioners’ sugar with the cinnamon.
- 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.
- 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.
- *Note: When rinsing the chickpeas, remove as much of the outer skin as possible, as this creates a smoother puree.
Love your recipes! Love seeing your travels to Mexico and making authentic Mexican cuisine! 😊
Thank you!
Love watching your show.
Thank you, Patricia!
If using canned chickpeas, how do you measure the pound required for the recipe?
Use 1 cup of pureed chickpeas. Enjoy, Lezlie!