Lemon Chiffon

Still working on my gluten free, high protein line of cakes, I tried a new dessert this weekend for lemon festival fans!  This light lemon chiffon uses garbanzo beans as the base which harmonize with the lemon and dates in this dish to make a perfect medly.

Cake:

• 6 Egg Whites
• 1 can Garbanzo Beans (drained)
• 9 Dates
• Juice from one Fresh Lemon
• 1 tsp Baking Powder
• 1/2 tsp Vanilla

In your mixing bowl, beat cold egg whites until they form stiff peaks.

Meanwhile in your heavy duty food processor, puree the beans, dates and lemon juice until they are completely blended.  Add your baking powder and vanilla and continue to blend for another minute.

Gently fold your bean mixture into your egg whites and scoop the batter into two round cake pans that have been lined with parchment paper.

Bake at 350° for 50 minutes.

Frosting:

• 1 Tub Firm Tofu (drained)
• 3 TBL Honey (or if you prefer pure maple syrup)
• Juice of 3 Fresh Lemons
• 1 Lemon Sliced (for decoration)

In your heavy duty food processor beat the tofu, honey and the lemon juice until smooth.   Unlike the frosting on the chocolate torte which masks the taste of the tofu instantly, the lemon in this dish will need time to permeate the flavor of the frosting.  Transfer the frosting to a covered bowl to chill in the refrigerator while your cake is baking and it should be perfect by the time you are ready to serve.

To assemble, frost cake when it is completely cooled.  Place about one third of the frosting in the middle of your cake .  This batter is a bit on the thin side, so you may want to pour it over the top and allow it to gently run down the sides of your cake.  Decorate with slices of lemon and chill until ready to eat.  Serves 8-10.