Peach, Blueberry and Chickpea Flour Pound Cake

In the quest for Passover dessert recipes, SWEETTABLESCAPES realized that lots of gluten-free desserts are also very much suitable for the Jewish holiday. Now, some Jewish rules do not allow legumes, beans and in this case chickpeas during Passover, but if you are allowed, I would highly recommend this delicious version. The final taste is slightly different of course but the cake is super moist, rises nicely and is not too sweet; all extra points in my book.

The recipe comes from, yet again (we’ve tried others here and here), Quatre-quarts Forever and can be embraced by all gluten-free bakers out there!

IMG_9566You’ll need:

2 eggs

120 g sugar

120 g salted butter

120 g chickpea flour

1 tsp baking powder

pinch salt

2 ripe peaches (we used canned peaches and drained them very well)

125 g blueberries

20g chickpea flour

10 g butter or cooking spray


Preheat oven to 350F

Mix eggs, pinch salt and sugar with electric mixer until light in color and thick.IMG_9554IMG_9555 IMG_9556

Melt butter and add to the egg mixture while beating. IMG_9557Add flour and baking powder.IMG_9558IMG_9560IMG_9561

Peel peaches (if using fresh) and cut them in small pieces. Wash blueberries and drain. Mix fruit with 20g chickpea flour (this will prevent your fruit to sink to the bottom of the batter when baking) and add to batter.IMG_9562 IMG_9563

Butter your cake pan (we used an 8-inch round). Pour batter inside pan and bake for 45 minutes.IMG_9564IMG_9565IMG_9567Enjoy!!


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