Select a Recipe Date Crunchies Pink shake with scones Chicken and mushroom pie Simple fruit cake baked on a jiko/sand with royal icing Navy beans with bucatini pasta Kyinkyinga Spiced tongue Simply pasta and pawpaw soup Reuben meat loaf Black forest gateau Mitoo/Mrenda stew & Cassava/Millet Ugali Fermented Uji & Watermelon/passion drink Fried fish in jacket Carrot cake with cream cheese frosting Mara & okra curry with cucumber salad Kebabs & Sausage rolls Curried fish fingers,grilled goat ribs & classic shandy Apricot Mousse Spaghetti bolognaise with apple/carrot coleslaw Mombasa seafood harvest & Moroccan chicken Swara cocktail & amboseli breeze cocktail Beef manchurian with sesame rich Bread turover Millet ugali with simple beef & spinach stew Homemade orange marmalade & grilled pineapple with yoghurt Beef combination parcel Fish cakes and country style pea soup Githeri and cheese stew with terere salad Pops chicken koroga & fish tawa chicken in peanut stew, osuga & baked baby potatoes Roast turkey with all the trimmings Okonomiyaki stuffed pancakes & futomaki rice rolls Cinnamon rolls & booster chololate drink Potato & pork broth with deep fried avocado Chicken stuffed mushrooms & potato salad Spaghetti pie Vegetable spring rolls & corned beef sandwitches Valentines chick pea cake

Ingredients:

2 cups chick peas, cooked
4 tbsp lemon juice
1/4 cup vegetable oil
2 tsp lemon rind, grated
2 eggs, separated
2/3 cup homebaking flour
1 cup sugar
2 tsp baking powder
1/2 tso salt
1/8 tsp cream of tartar
2 tbsp lemon juice
icing sugar to sprinkle
strawberry to garnish

Method:
Grease and lightly flour two eight inch round cake tins and set aside. In a blender, puree the chick peas, juice, oil and rind. Add yolks and blend well. In a large bowl, combine half the sugar, flour, baking powder and salt. Mix well. Add the chick pea mixture and mix well. In a bowl, beat the egg whites and cream of tartar until foamy. Gradually add remaining sugar in a slow, thin stream, beating until whites form peaks that are stiff but not dry. Fold whites into chick pea mix then pour the batter into prepared tins and bake for 35 minutes at 180 degrees centigrade or until toothpick inserted into the centre comes out clean. Cool the cakes completely. Remove from tins and drizzle juice over each round then dust with icing sugar. Garnish with the strawberry.
Serves 10.

 Viewers Comments