FIX & FOGG PEANU T BUTTER MAKERS
FIG & ORANGE CAKE Made with chickpeas, full of protein and not overly sweet
What you need
Wet ingredients: 1 can chickpeas, drained / 20 dates (or more, depending on desired sweetness) soaked in 1 cup hot water for 15 mins / 1/2 cup Smooth peanut butter / 2 eggs / 1/2 cup milk / 1/2 cup yoghurt / Zest and juice of one orange / 1 tsp natural vanilla extract / 1 tbsp apple cider vinegar / 1 cup cooked polenta (or any other cooked grain works, eg. millet, quinoa) / 6 figs (four chopped, two sliced) / Handful of almonds. Dry ingredients: 1/4 cup coconut flour / 1/4 cup tapioca flour / 1/4 cup almond flour / 1 tbsp psyllium husk (optional), 2 tsp baking powder / 1 tsp cinnamon.
Method
Using an electric blender, blend together the chickpeas, dates and peanut butter. Transfer to a bowl and add the eggs, milk, yoghurt, orange zest and juice, vanilla and vinegar. Whisk with a fork to combine. Add the polenta and figs and stir to combine. Sift the dry ingredients and add to the wet. Leave for a minute or so to allow the flours to absorb the moisture. Mixture should be like regular cake mixture (dollop-able). If not, add a dash more milk. Transfer to a 20cm cake tin and top with sliced almonds, figs and a sprinkling of cinnamon. Bake at 180°C for about 25 mins. Cover with tin foil when top is brown. When a skewer comes out clean, it is done. Serve with fresh cream!
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