Apple Lentil Cake

Fruit, nuts, and packed with nutrition, this cake is terrific with ice cream. This recipe and many others can be found in THE PEA & LENTIL COOKBOOK: FROM EVERYDAY TO GOURMET. Available on our catalog page.

Course Dessert
Cuisine American

Ingredients

1/2 cup Timeless Red Lentils
1 1/2 cups Water
1/2 teaspoon Ground Cinnamon
2 1/4 cups All-purpose Flour
1/2 teaspoon Salt
1 1/4 teaspoons baking soda
2 tablespoons Ground Cinnamon
4 large Eggs
1 1/2 cups Sugar
1 cup Safflower Oil
1 cup Chopped Walnuts
4 cups peeled, cored, cubed apples

Servings: servings

Units:

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Servings	16servings
Prep Time	45minutes
Cook Time	50minutes

Instructions

Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan with greased wax paper.
Combine lentils, water, and 1/2 teaspoon cinnamon in a saucepan and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes. Drain excess water and cool slightly.
In a bowl, mix flour, salt, baking soda, and 2 tablespoons cinnamon. Set aside.
In a large mixing bowl, mix eggs slightly with a wire whisk. Add sugar and oil, and mix again. Add walnuts, apples, and cooked lentils. Mix with a large spoon. Add flour mixture, and mix well.
Pour batter into the prepared pan. Bake 45 to 50 minutes or until a toothpick inserted into center comes out clean. Cool 20 minutes. Invert cake on a cutting board and remove waxed paper.
Serve warm with ice cream.