In food processor, process chick-peas with lemon rind and 2 tablespoons juice until very smooth. Add eggs, sugar and baking powder; process a few seconds until ingredients are well blended. Pour into greased 9-inch springform cake pan. Bake in preheated 350f oven about 45 minutes or until cake tester inserted into centre comes out clean. Cool about 15 minutes in pan; remove sides of pan. Drizzle with remaining lemon juice; dust with icing sugar. Source: The Toronto Star Newspaper. Posted to MM-Recipes Digest V3 #227 Date: Wed, 21 Aug 96 12:03:24 UT From: "Deborah K?hnen"
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 23.5mg||1 %|
|Potassium 39.6mg||1 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 22.3g|
|Protein 0.3g||0 %|
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Calories per serving: 85
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