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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
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Preheat oven to 350F .Grease a small loaf pan. Place the chickpeas in a large bowl and rub them briskly between the palms of your hands to remove the skins.Run water into the bowl to rinse chickpeas thoroughly and remove the skins which will float to the top.Drain the chickpeas well. Blend the chickpeas to a puree in a food processor or blender. Beat the eggs thoroughly and add to the chickpeas.Add 1 cup sugar, 2 teaspoons cinnamon,and baking powder. Zest the orange,finely avoiding the white pith;add this as well as the juice to the mixture and mix well. Pour into the pan,smooth the surface,and bake for about 1 1/2 hours or until a skewer comes out clean.Let cool for about 10 minutes. While the cake is baking mix the remaining 1 teaspoon cinnamon and 1/4 cup sugar.When the cake is cool,sprinkle with the cinnamon sugar. Cut into small brownie-sized squares or slices about 1''.Serve in small portions cold or at room temperature for best flavor.