Have you ever tried Lentil Sponge Cake? Well I hadn't tried it until today when I decided to make one to see if it really tastes as great as it's made out to be.
For some time I have been curious about making a sponge cake with lentils, the truth is that I did not dare because I considered that lentils are only for making salty food, but researching with my magnifying glass on the internet, I saw a recipe that caught my attention, I tell you that I had already seen many others but none convinced me until I came to a you tube channel with a girl named Auxi who makes some very spectacular and quite healthy sweets, among so many sweets I had this recipe and it seemed ideal to finally try a cake made with this versatile legume.
The recipe I am going to share with you is practically the same, except for one ingredient or another, and I can assure you that this cake surprised me for good, both its spongy texture and its flavor, I would do it again.
Besides it is super easy to prepare, since the mixture is made in a blender, I think in an hour maximum you will have your cake ready.
Now without further ado I invite you to prepare this Delicious and healthy Lentil Cake.
Ingredients:
- 1 cup of lentils soaked for at least 5 hours.
- 120 grams of Cambur.
- 2 eggs.
- 2 tablespoons of olive oil, mild flavor, or coconut oil, you can also use vegetable oil.
- 3 tablespoons of sugar, or the sweetener of your choice.
- 1 teaspoon vanilla essence.
- 1 teaspoon of baking powder.
- 40 grams of nuts of your choice (optional).
- 1 mold of 1.2 liters.
Preparation Mode:
We preheat the oven to a temperature of 180 degrees centigrade.
We are going to take our Lentils that have been previously washed and soaked and we throw them in a blender, it is important that the Lentils are well drained.
And there we start adding all the other ingredients, the two Eggs.
The Oil, I used Extra Virgin Olive Oil and it was very good for the Bizcocho.
Now add the Sugar, the Camburs, which will add flavor.
The vanilla essence, and the baking powder.
Oh, and don't forget the salt, the original recipe didn't have salt, but I always like to add a pinch of salt to sweet recipes, I added 1/2 teaspoon to this one.
And we have to liquefy little by little, this mixture is easy to liquefy, because the lentils are very tender, when we have a mixture without lumps it is ready.
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