This is a great recipe for those on a gluten free diet, and you probably have the ingredients in your larder.
250g can of chickpeas (ceci), drained
1/2 cup of skimmed milk
1/3 cup of sugar
3 large eggs, separated
pinch of salt
pinch of both nutmeg and one of cinnamon
1 drop of vanilla flavouring
1 tsp rum extract
sliced fruits to decorate
Preheat the oven to 175C. Blend the milk, sugar and chickpeas in a food processor. Beat the egg whites with the salt until stiff and in by separate bowl, whisk the yolks until thick. Add the spices to the chickpea mix and add this to the yolk mix, blend fully. Fold in the egg whites and pour into a greased 9″ tin.
Bake for about 40 minutes or until firm And then cook on a wire rack. Once cooled, the cake should be chilled before adding sliced fruits to the top.