Cake with Oil, Lentils and Nuts
The oil, nuts and lentil cake was a real revelation. It is an unusual, dairy-free dessert suitable for those who suffer from this intolerance. The oil, nuts and lentil cake is ideal for breakfast and snacks. The presence of lentils is not so much felt in the taste, but it gives a particular softness to the dough and the garnish of nuts and brown sugar creates a delicious crunchy crust.
First of all, just a few words about the main ingredient of this recipe: lentils. Legumes with a characteristic color, they are also known as "Egyptian lentils", as their origin is Middle Eastern. Extremely digestible thanks to the fact that they are almost always hulled, they do not require particular length of cooking times and do not require soaking. Like all lentils, they are a healthy food like few others: digestible and fat-free, lentils have about 25% protein, 53% carbohydrates and 2% vegetable oils They are also rich in phosphorus, iron and B vitamins, and are particularly useful for the proper functioning of the intestine. Last but not least, they are extremely versatile in the kitchen, so much so that I have experimented with this dessert. I found it very particular, tasty and not particularly sweet and with a texture that recalls that of a cheesecake (but one of those baked in the oven). If you try it let me know.
Ingredients
130 grams of red lentils110 grams of flour95 grams of granulated sugar45 grams of starch50 grams of peanut oil3 whole eggs7 grams of baking powdervanilla (or lemon zest)a pinch of salt30 grams of almonds with the skin on35 grams of brown sugar (plus a little to sprinkle on the surface)50 grams of walnut kernels
Preparation
Wash the lentils and put them in a pot together with 400 grams of water, 30 grams of granulated sugar, a pinch of salt and half a vanilla pod. Cover and simmer for at least 40 minutes. Stir occasionally and turn off only when all the liquid has been absorbed. Pour the lentils onto a tray and spread them out so that they cool quickly. In the meantime, start preparing the mold where you are going to bake your cake. Finely blend the almonds together with 35 grams of brown sugar until everything is reduced to flour. Grease the springform pan you have chosen with oil and sprinkle it with the powder obtained. Set aside and proceed with the preparation of the dough. Sift the flour with the starch and baking powder. Add 45 grams of granulated sugar, peanut oil, a whole egg and two egg yolks (put the egg whites in a clean bowl and set aside). Mix everything with a whisk and then add the cold lentils.Whip the egg whites until stiff and gently fold them into the mixture, stirring with movements from the bottom to the top. Pour everything into the mold, sprinkle with coarsely chopped walnut kernels and a sprinkling of brown sugar. Place immediately in a preheated oven at 180° for about 50 minutes. Test with the toothpick to check that it is cooked. When it comes out clean, remove from the oven and let cool before removing it from the mold. Olive oil, nuts and lentil cake, a special taste that will win you over.
The oil, nuts and lentil cake was a real revelation. It is an unusual, dairy-free dessert suitable for those who suffer from this intolerance. The oil, nuts and lentil cake is ideal for breakfast and snacks. The presence of lentils is not so much felt in the taste, but it gives a particular softness to the dough and the garnish of nuts and brown sugar creates a delicious crunchy crust.
First of all, just a few words about the main ingredient of this recipe: lentils. Legumes with a characteristic color, they are also known as "Egyptian lentils", as their origin is Middle Eastern. Extremely digestible thanks to the fact that they are almost always hulled, they do not require particular length of cooking times and do not require soaking. Like all lentils, they are a healthy food like few others: digestible and fat-free, lentils have about 25% protein, 53% carbohydrates and 2% vegetable oils They are also rich in phosphorus, iron and B vitamins, and are particularly useful for the proper functioning of the intestine. Last but not least, they are extremely versatile in the kitchen, so much so that I have experimented with this dessert. I found it very particular, tasty and not particularly sweet and with a texture that recalls that of a cheesecake (but one of those baked in the oven). If you try it let me know.
Ingredients
130 grams of red lentils
110 grams of flour
95 grams of granulated sugar
45 grams of starch
50 grams of peanut oil
3 whole eggs
7 grams of baking powder
vanilla (or lemon zest)
a pinch of salt
30 grams of almonds with the skin on
35 grams of brown sugar (plus a little to sprinkle on the surface)
50 grams of walnut kernels
Preparation
Wash the lentils and put them in a pot together with 400 grams of water, 30 grams of granulated sugar, a pinch of salt and half a vanilla pod. Cover and simmer for at least 40 minutes. Stir occasionally and turn off only when all the liquid has been absorbed. Pour the lentils onto a tray and spread them out so that they cool quickly. In the meantime, start preparing the mold where you are going to bake your cake. Finely blend the almonds together with 35 grams of brown sugar until everything is reduced to flour. Grease the springform pan you have chosen with oil and sprinkle it with the powder obtained. Set aside and proceed with the preparation of the dough. Sift the flour with the starch and baking powder. Add 45 grams of granulated sugar, peanut oil, a whole egg and two egg yolks (put the egg whites in a clean bowl and set aside). Mix everything with a whisk and then add the cold lentils.
Whip the egg whites until stiff and gently fold them into the mixture, stirring with movements from the bottom to the top. Pour everything into the mold, sprinkle with coarsely chopped walnut kernels and a sprinkling of brown sugar. Place immediately in a preheated oven at 180° for about 50 minutes. Test with the toothpick to check that it is cooked. When it comes out clean, remove from the oven and let cool before removing it from the mold. Olive oil, nuts and lentil cake, a special taste that will win you over.
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