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 cup 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

Recipe Yield

10 to 12 servings

Cooking time

45 minutes

Rate this recipe

4 from 8 votes

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 cup 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.

Comments

57comments inChickpea Poundcake

Susana

Aug 19

I have made a very traditional chick pea cake with lard, but this one is much easier. Can not wait to make it.

1. Pati Jinich
  
  Aug 26
  
  I hope you will enjoy it Susana 😉
  
Becky

May 19

What topping would you suggest if you don’t like bananas. Otherwise intriguing!

1. Pati Jinich
  
  May 23
  
  You can always try apples or pears following the same method Becky 🙂
  
Becky

May 19

What’s topping would you suggest if you don’t like bananas. Otherwise intriguing

1. Pati Jinich
  
  May 23
  
  You can always use apples or pears following the same method Becky 😉
  
A Watcher and Reader of your programming

Mar 07

Wow, this looks so unique and interesting. I hope my family will be trying this, and thank you for sharing it with everyone Pati!

1. Pati Jinich
  
  Mar 20
  
  It is very unique and delicious, hope you guys will love it as well 🙂
  
Gene S.

Mar 05

Put the chick peas is a large pot of water rub then gently between your two hands. This will remove most of the skins. You can lift them off the top of the water too with a strainer.

1. Pati Jinich
  
  Mar 07
  
  Awesome! Thanks for sharing Gene 😉
  
Marjorie Mojica

Mar 04

I will try this cause I just love love love your program. And everything u cook if u have a cookbook for sell please let me know. Dtbs. Oh it’s great to see ur family also in the program..

1. Pati Jinich
  
  Mar 07
  
  Thanks so much Marjorie, so happy you will try this cake 😉 I have two published Cookbooks (read more about them here: https://patijinich.com/cookbook/) and a new one coming out on October 26th, that you can actually pre order already (you can use this link: https://patijinich.com/cookbook/upcoming-cookbook/).
  
Marilyn Padilla

Mar 01

Is it one cup of chick peas which you then puree or one cup of puree?

1. Pati Jinich
  
  Mar 07
  
  It is one cup of cooked chickpeas and then you puree them. Enjoy this cake Marilyn!
  
Arik

Feb 28

Its delicious without the toppings as well!

1. Pati Jinich
  
  Mar 07
  
  So glad you liked it Arik 🙂
  
Ellis Bloomfield

Feb 27

Chickpea Poundcake sounded pretty strange but I tried it and liked it. I really enjoy your show and have started to do quite a bit of Mexican cooking. Pretty good for an old Swede don’tcha think? I’d like to head down the Pan American highway when this Covid crisis gets under control. The only good thing about it is that people are doing more gardening and cooking at home. Keep up the good work!

1. Pati Jinich
  
  Mar 07
  
  So glad you decided to try it Ellis, thanks for the feedback and for the kind words 😉
  
Afton

Feb 27

In a pinch, could you use canned chickpeas?

1. Pati Jinich
  
  Mar 07
  
  I’d say yes, just go ahead and rinse them and try removing the skins as much as possible. Good luck Afton 😉
  
Betty Avalon

Feb 26

Hmmm… gracias Pati se ve delicioso y lo haré para mí familia..💕❣️

1. Pati Jinich
  
  Mar 07
  
  Gracias Betty, ojala que les guste, saludos!
  
Elena Duarte

Feb 26

I’ll try the chickpea cake later. I just I want to let you know that at Create TV is hard to follow up the program because it diferent every time. The problem never say the time and day. Sometime it repeat alots too. Thank you for your support and help.

1. Pati Jinich
  
  Mar 07
  
  Hola Elena, thanks for reaching out. Each station changes their programming often, you might want to use this tracking tool to check out days and times on which they are showing different episodes: http://www.tracmedia.com/LOL/PatisMexicanTable2/ Have a great day 😉
  
Velicia

Feb 26

Hola, Pati! I adore your enthusiasm and joy (especially when you say, “Yummmm”)! I never miss a show.

Did you know Dr. Fauci declared that there are no calories/carbs/fats in 2020? 🤪 🤣. JK

Since it’s 2021 that luxury is over. 😢 Sooooo would you please post nutritional info? I don’t mind gaining some weight, but I don’t want to get so heavy that I’m unable to cook your delicious recipes. I’m sure I’d find a way to the kitchen. 😀 I’ll do anything to eat Mexican food.

Muchas Gracias!

1. Pati Jinich
  
  Mar 07
  
  Thanks so much Velicia for the kind words! What’s not to love about Dr. Fauci, right? 🙂 Thanks for the suggestion, I’m taking notes. Have a great Sunday!
  
Carlos Ayala

Dec 16

I’ve never seen a cake with chickpeas before, but it sounds delicious! Would adding some almond extract to the batter be good, if you want more of that marzipan flavor? I’ll be looking forward to making this!

1. Pati Jinich
  
  Dec 21
  
  I think that would be a great addition Carlos, si! Just remember almond extract goes a long way, just add a little bit 😉
  
Ana Viecco

Nov 23

Love your show. I can’t wait to try this recipe…I wait every Sunday to watch your program.

1. Pati Jinich
  
  Dec 02
  
  Thanks so much Ana for tuning in 😉
  
Ginger

Aug 13

Thanks Ms patty I will try this recipe also would it be possible to use chick pea flour and raw sugar instead will that alter the recipe? Also like yoy9 show

1. Pati Jinich
  
  Aug 18
  
  Thanks for reaching out Ginger! I am sure your subs will work perfect in this cake, go for it and let me know how it turns out 😉
  
  1. Dana
    
    Aug 24
    
    I too want to try this cake with chickpea flour which I have on hand; just watched your episode today with your son participating.
    
Jenny Peters

Aug 06

Wow, not a mixture I’ve ever thought of. I’d like to give this one a go for the next party i go to.

1. Pati Jinich
  
  Aug 11
  
  Thanks Jenny, hopefully you will like this cake 😉
  
Moneca

Jul 31

You are my favorite chef! My husband and I love watching your show and we always know hoe good it is by how many mmmm mmmmm mmmmmmm’s you do lol lol love you!!

1. Pati Jinich
  
  Jul 31
  
  🙂 Thanks Moneca!
  
Michelle Canada

Jul 19

Delish, will make again, and just found Pati’s shows and lovin food and Mexico, may bueno!

1. Pati Jinich
  
  Jul 19
  
  Thanks so much Michelle, glad you enjoyed this cake and that you are now following the show!
  
Keri

Jul 05

I made this cake last night. It is amazing!

1. Pati Jinich
  
  Jul 05
  
  Yay! Glad you liked it Keri 😉
  
Maria

Jun 09

Loved the recipe. Just added a little Mexican vanilla and it was lovely.Muchas gracias

1. Pati Jinich
  
  Jun 10
  
  Awesome Maria, thank you!
  
Mary I Corso

May 29

Dear Patty,
I’ve been watching you for many years, I think you’re precious! And your sons are too! Just felt compelled to say that!

1. Pati Jinich
  
  Jun 01
  
  Thanks so much Mary, very sweet of you. Big Hug!
  
Kathryn Wilkinson

May 28

This looks so good, I want to try it. But I missed the part where you pureed the chickpeas. Did you use the food processor, and did you add any liquid?

1. Pati Jinich
  
  May 28
  
  Hi Kathryn, thanks for your question. I did puree canned chickpeas in the food processor but first I drained them, so no liquid added. Hope you enjoy this super moist cake!
  
Ana Carolina Almeida

May 03

I made the cake this weekend and it was delicious. Thank you for sharing this recipe.

1. Pati Jinich
  
  May 03
  
  Thank you Ana Carolina, so glad to read you enjoyed it 😉
  
Sharon Halula

Apr 11

This cake looks so good, just watched you make it with your son!

1. Pati Jinich
  
  Apr 19
  
  It is delicious Sharon, hope you decide to try it at home 😉
  
Tom

Jan 25

Love your recipes! Love seeing your travels to Mexico and making authentic Mexican cuisine! 😊

1. Pati Jinich
  
  Jan 31
  
  Thank you!
  
Pa.tricia snitzer

Jan 21

Love watching your show.

1. Pati Jinich
  
  Jan 22
  
  Thank you, Patricia!
  
Lezlie French

Jan 14

If using canned chickpeas, how do you measure the pound required for the recipe?

1. Pati Jinich
  
  Jan 23
  
  Use 1 cup of pureed chickpeas. Enjoy, Lezlie!

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