Yogurt, coconut and almonds cake


200 gr. - Chickpeas, cooked

150 gr. - Flour

100 gr. - Butter, at room temperature

3 - Eggs

150 gr. - Greek Yogurt

100 gr. - Almonds, ground

50 gr. - Coconut, grated

1Tsp  - Vanilla essence

1 Tsp. - Bicarbonate or baking powder


50 gr. - Semi-sweet chocolate
10 gr. - Butter
80 ml. - Whipping cream


Pre-heat oven at 170ºC. Butter a a 23 cm cake pan and cover the bottom with parchment paper.

Make a pureé with the chickpeas and the yogurt, set aside.

Sift flour and baking powder or bicarbonate, set aside.

Wisk together sugar and butter until fluffly, add the eggs, one at a time.  Incorporate the chickpeas pureé, mix wewll, add the vanilla essence, almonds and coconut.  Add the flour mixture and beat until incorporated.  Fill the pan with the batter, bake for about 30 minutes or until a toohpick inserted in the center comes out clean.
Remove from the oven, let cool . Remove from the pan.
Melt the chocolate in a bowl using the "Bain Marie" technique, add the butter and cream.  stir until you get an homogeneous cream.  Let it cool.
Cover the cake with the Ganache.

Source: Legumechef