PECAN PIE WITH CHICKPEA CRUST

Serves 12 Prep 15 mins Cook 1 hour

400g tin chickpeas, drained and rinsed 15g cornflour

½tsp ground cinnamon

100g caster sugar

1½tsp vanilla extract

4 eggs (3 whole, 1 egg white) Calorie-controlled cooking spray 240g golden syrup

75g pecans, chopped

Preheat the oven to 200°C/fan 180°C/ gas 6. Blitz the chickpeas in a food processor until they are almost smooth. Add the cornflour, cinnamon, 1tbsp

sugar and ½tsp vanilla extract and pulse until well combined. Add the egg white and blend until smooth.

Lightly mist a shallow 23cm pie dish with cooking spray. Scrape the chickpea mixture into the dish and pat the mixture into the bottom and sides (mixture will be sticky). Bake for 30 minutes or until the pie crust is lightly browned and crisp. Reduce the oven temperature to 160°C/fan 140°C/gas 3.

In a medium bowl, whisk the syrup, whole eggs and remaining sugar and vanilla extract until smooth, then stir in the pecans. Spoon the mixture into the warm pie crust. Bake for 30-35 minutes or until the filling is set. Let the pie cool for 30 minutes on a wire rack.

Serve warm, at room temperature, or chilled.

Serves 10 Prep 20 mins + cooling Cook 50 mins

½tsp low-fat spread, for greasing 6 eggs, separated

100g caster sugar

Grated zest of 3 oranges and juice of ½ an orange

150g ground almonds

For the topping

Juice of 1½ oranges 2tbsp clear honey 1 orange, peeled and cut into thin rounds

Preheat the oven to 180°C/fan 160°C/gas 4. Grease the sides of a 20cm springform cake tin and line the base with baking paper. For the cake, using a hand-held electric whisk beat together the egg yolks, caster sugar, orange zest, orange juice and ground almonds in a large bowl.

In a separate bowl, whisk the egg whites using a clean whisk for about 2 minutes until they form stiff peaks. Using a metal spoon, fold a spoonful into the cake mixture to loosen it, then fold in