CS57x - The Crescent Elementary School's Favorite Recipes

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CHICK PEAS CAKE - Contributed by Ana Soto

2 cups chick peas
4 cups milk
1 tablespoon vanilla
3 tablespoons butter
1/2 cup raisins (2 cups hot water)
2 eggs
1 cup sugar
1 cup shredded almonds

In a saucepan place 2 cups cooked chickpeas. Cover with 4 cups of milk and add 1 tablespoon vanilla.  Bring to a boil, lower heat; simmer 15 minutes.  Drain the chickpeas.  In a blender or food processor puree chickpeas with 3 tablespoons butter.  Set aside.  In a bowl, soak 1/2 cup raisins in 2 cups of hot water for 15 minutes.  In another bowl, beat 2 eggs with 1 cup of sugar until pale yellow.  Add the chikpea puree.  Drain the raisins and add to the batter with 1 cup of shredded almonds.  Mix well.  Butter an 8-cup mold.  Pour the batter into the mold and top with 1 cup of shredded almonds.  Bake in a 375-decree oven for 45 minutes or until the top is golden brown.