1 (19 oz.) can chick-peas, about 2 c., drained and rinsed, any loose skins discarded
4 eggs
1 c. sugar
1/2 tsp. baking powder
Grated zest of 1 lemon
Juice of 1 lemon
Confectioners' sugar

Place drained and rinsed chick-peas in bowl of food processor and puree. Add eggs, sugar, baking powder and lemon zest to puree and pulse processor a few times just to combine ingredients well.

Preheat oven to 350 degrees F. Butter 9 inch cake pan. Cut round of wax paper to fit bottom of pan, set in place and butter top side. Pour in batter. Bake on center rack of oven for 45 minutes or until knife inserted in center comes out dry. Set on wire rack to cool for 15 minutes, then remove cake from pan and allow to cool to room temperature on cake plate. Before serving, squeeze lemon juice over cake and sprinkle generously with confectioners' sugar. Makes 6 to 8 servings.