Chickpea Poundcake

Chickpea Poundcake

Chickpea Poundcake

Panqué de Garbanzo

Recipe Yield

10 to 12 servings

Cooking time

45 minutes

Rate this recipe

4.43 from 7 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

50comments inChickpea Poundcake

  1. 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 😉

  2. 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 😉

  3. 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 😉

  4. 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 😉

  5. 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!

  6. 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!

  7. Keri

    Jul 05

    I made this cake last night. It is amazing!

    1. Pati Jinich

      Jul 05

      Yay! Glad you liked it Keri 😉

  8. 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!

  9. 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!

  10. 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!

  11. 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 😉

  12. 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 😉

  13. Tom

    Jan 25

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

    1. Pati Jinich

      Jan 31

      Thank you!

  14. Pa.tricia snitzer

    Jan 21

    Love watching your show.

    1. Pati Jinich

      Jan 22

      Thank you, Patricia!

  15. 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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