Chickpea Poundcake

Name: Chickpea Poundcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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; 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)

Panqué de Garbanzo

10 to 12 servings

Pati Jinich

Course: Dessert

Cuisine: Mexican

Keyword: banana, canela, ceylon, chickpeas, cinnamon, garbanzo beans, poundcake, whipped cream

Author:Pati Jinich

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.