Chickpea Poundcake

Chickpea Poundcake

Chickpea Poundcake

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 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.
molcajete
Rate this Recipe:
4.17 from 6 votes

30 comments on “Chickpea Poundcake”

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  1. 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!

    Reply

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

      Reply

  3. 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

    Reply

    1. 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 😉

      Reply

  5. 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!!

    Reply

  9. 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!

    Reply

  10. 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?

    Reply

    1. 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!

      Reply