Date:    Sat, 26 Feb 94 20:56:50 EST
 From:    Patricia Thorp <thorp@pobox.upenn.edu>
 
 Lemony Garbanzo Bean Cake I
 
 2 C canned chick-peas, drained and rinsed, any loose skins discarded
 Equivalent of 4 eggs
 1 C. Sugar
 1/2 t baking powder
 Grated zest of 1 lemon
 Juice of 1 lemon
 Confectioners sugar
 
 place drained beans in the work bowl of a food processor and puree.
 
 Add the eggs, sugar, baking powder, and lemon zest to the puree, and
 pulse processor a few times just to combine ingredients well.
 
 Preheat oven to 350.
 
 Pam a 9″ cake pan. Cut a round of wax paper to fit bottom of pan, place in
 bottom, and spray top of paper. Pour in batter.
 
 Bake on center rack of oven for 45 minutes or until a knife inserted in
 the center comes out dry.
 
 Set on wire rack to cool for 15 minutes, then remove cake from pan and
 allow to cool to room temp.
 
 Before serving, squeeze lemon juice over cake, and sprinkle generously
 with confectioners sugar.

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