Spicy Lentil Cake

Desserts, Snacks.

Spicy Lentil Cake


Quantity Ingredients
1 1/2 cups Rose Lentil puree
3/4 cup canola oil
1/2 cup mashed banana
1/2 cup packed brown sugar
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1/2 tsp salt
1/2 cup chopped walnuts
1 cup finely grated carrot


1. Wash lentils. Cover with water and bring to a boil. Reduce heat and simmer, covered, until the lentils are very tender, about 40 to 50 minutes.

2. Drain, reserving the stock.

3. In a blender or food processor, blend lentils, adding enough stock to make a purée the consistency of canned pumpkin. As purée forms, stop and mix often until it is smooth.

4. Makes 2 cups. Freezes well.

For cake:

1. Preheat oven to 350 F (180 C).

2. In a large mixing bowl, combine lentil purée, oil, banana and brown sugar until well blended.

3. In a separate bowl, combine flour, baking powder, baking soda, allspice and salt. Mix thoroughly. Beat into lentil mixture a little at a time. Stir in walnuts. Stir in carrot.

4. Turn into a 9- x 13-inch nonstick baking dish. Bake 30 minutes, or until toothpick inserted in center comes out clean.

Source: Discover the Pulse Potential Cookbook produced by The Saskatchewan Pulse Crop Development Board, 1994