Chickpea and Lime Cake

8 ounces canned chick-peas, drained weight (240g, or 1 can)
3 eggs
1/3 cup sugar or fructose
2 limes, juice and zest of
1 tablespoon poppy seeds

Grease and line the base of a 9" cake tin.
Preheat the oven to 350F (175C).
Put the chickpeas in the food processor and blitz until smooth.
Mix in the eggs, sugar/fructose, the poppy seeds, the lime zest and half of the lime juice (keeping the remaining half of the lime juice for later).
Pour the mixture into the cake tin, and bake for about 45 minutes, until firm and brown. If it looks as though it's getting too dark, cover with tin foil.
Allow the cake to cool in its tin for a quarter of an hour, then pour over the remaining lime juice.
Allow to finish cooling, then remove from the tin.
Serve in small slices.