Lentils are grown in Canada. Who knew?
When the Saskatchewan Pulse Growers decided to hold a contest to find a great lentil recipe, I couldn’t help but think “dessert.” The recipe I came up with is moist, delicious, and easy to throw together. If you’re looking for something unique to surprise your friends (or children) with, this is a great recipe to try. If you like it, or if you think you’ll like it, vote for it on the lentils.ca Facebook page. If you can, add a comment. You won’t believe this until you taste it!
Lemon-Berry Lentil Cake
- 1/2 c unsalted butter, softened
- 1 c brown sugar
- 2 large eggs
- 1 c all-purpose flour
- grated rind of one lemon (or 1 ¼ tsp)
- 1 tsp sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 c puréed cooked red lentils
- juice of one lemon (or 2 tbsp)
- ½ c blueberries (frozen)
- ½ c raspberries (frozen)
- Heat oven to 350 F; grease an 8-inch square pan (cooking spray works well).
- Grate lemon; set peel aside. Juice lemon; set juice aside. (If you don’t have a juicer you can use your fingers—just remember to remove the seeds!)
- In a small bowl, combine flour, lemon rind, salt, baking powder, baking soda and cinnamon; blend thoroughly with a fork. In a second small bowl, mix lentil purée and lemon juice until evenly combined.
- In a large mixing bowl, cream together butter and brown sugar. Beat in eggs, one at a time. On a lower speed, beat in flour and lentil mixtures, adding them alternately (starting and ending with dry ingredients).
- Fold in raspberries and blueberries.
- Pour batter into pan and bake for approximately 45 minutes (until fork comes out clean).