Ruth's Garbanzo Cake

This is a moist cake with the texture of Christmas pudding. It is flavoured with orange and cinnamon and tastes wonderful in thin slices, with fresh mango or pineapple and a spoonful of natural yoghurt. It contains no flour so a great choice for those on a gluten-free diet.

Ingredients
550g/20oz canned chickpeas, drained, skins removed (put in a bowl of water then rub them together and the skins float to the top)
4 eggs beaten
225g/8oz/1 cup caster sugar
5ml/1 tsp baking powder
10ml/2 tsp ground cinnamon
Grated rind and juice of 1 orange
Cinnamon sugar (mix 50g/2oz/1 quarter cup caster sugar with 1 tsp cinnamon)

Recipe
• Pre-heat oven to 180degrees Celsius / 350 degrees Fahrenheit /gas 4.
• Put skinned chickpeas in blender until smooth.
• Spoon puree into bowl. Stir in the eggs, sugar, baking powder, cinnamon, orange rind and juice.
• Grease and line a 450g/1lb loaf tin.
• Pour in the mixture, level the surface, and bake for one and a half hours or until a skewer comes out clean.
• Remove from oven and leave to stand for 10 minutes.
• Remove from tin, place on wire rack and sprinkle with cinnamon sugar.
• Leave to cool fully before serving.
• Serve with fruit and yogurt.