It’s taken me a while to come round to aquafaba, the liquid leftover in a tin of chickpeas, as an egg replacement. I was convinced that everything I made with it would have the faint taste of pulses, but I was wrong! Now I appreciate how useful an ingredient it can be when baking for those who don’t eat eggs. Here, the aquafaba gets whipped until frothy and is then mixed into an almondy batter, producing sweet little cakes with a chewy exterior and soft, syrup-laden insides.
