Directions:
- Pre-heat oven to Gas Mark 4 / 180c and line a loaf tin with grase-proof paper.
- Blend the chickpeas in a food processor until smooth.
- Add the eggs, splenda, baking powder and zests of the orange and lemon. Mix again.
- Pour the mixture into the loaf tin and bake for thirty minutes until the cake is golden and a knife comes out clean.
- Remove the cake from the oven and use a knife or skewer to make several holes in the top. Spoon a tablespoon of orange juice over the cake and leave to soak for 10 minutes.
- Remove the cake from the tin and leave to cool on a wire rack.
- Mix the remaining orange juice with the lemon juice.
- Cut the cake into 12 slices and serve 2 slices per person, covered in more of the fruit juice and dusted with mixed spice and some extra Splenda.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.32 Kcal (1320 kJ) | ||
| Calories from fat | 61.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 11% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 101.03mg | 4% | |
| Potassium | 676.75mg | 14% | |
| Total Carbs | 45.66g | 15% | |
| Sugars | 9.5g | 38% | |
| Dietary Fiber | 7.85g | 31% | |
| Protein | 17.75g | 36% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 3.8mg | 21% | |
| Calcium | 111.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 268.62 Kcal (1125 kJ) | ||
| Calories from fat | 52.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 11% | |
|---|---|---|---|
| Cholesterol | 69.72mg | 27% | |
| Sodium | 86.07mg | 4% | |
| Potassium | 576.52mg | 14% | |
| Total Carbs | 38.89g | 15% | |
| Sugars | 8.09g | 38% | |
| Dietary Fiber | 6.69g | 31% | |
| Protein | 15.12g | 36% | |
| Vitamin C | 10.9mg | 21% | |
| Iron | 3.3mg | 21% | |
| Calcium | 94.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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