Yogurt, coconut and almonds cake

  • Level

  • Servings

  • 200 gr. Boiled Chickpeas
  • 150 g flour
  • 3 eggs
  • 150 g Greek Yogurt
  • 100 g Almonds, ground
  • 50 g coconut grated
  • 100 g butter at room temperature
  • 1 tsp vanilla essence
  • 1 tsp bicarbonate or baking powder
  • Ganache

  • 50 g chocolate
  • 50 g butter
  • 80 ml whipping cream


  • Step 1
    Pre-heat oven at 170ºC.
  • Step 2
    Butter a a 23 cm cake pan and cover the bottom with parchment paper.
  • Step 3
    Make a pureé with the chickpeas and the yogurt. Set aside.
  • Step 4
    Sift flour and baking powder or bicarbonate, set aside.
  • Step 5
    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.
  • Step 6
    Fill the pan with the batter, bake for about 30 minutes or until a toohpick inserted in the center comes out clean.
  • Step 7
    Remove from the oven, let cool .
  • Ganache
    Melt the chocolate in a bowl using the "Bain Marie" technique, add the butter and cream. stir until you get an homogeneous cream. Cover the cake with the Ganache.

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