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A simple and tasty one-bowl cake, with the added nutrition of red lentils. Full of flavour, it’s a light and lovely dessert, especially when served with your favourite seasonal fruit and whipped cream.
1/2 cup (125 mL) unsalted butter, softened
1 cup (250 mL) granulated sugar
3 large eggs, room temperature
1 1/4 cups (310 mL) all-purpose flour
1 cup (250 mL) split red lentils puree*
1 cup (250 mL) ricotta cheese
1 lemon, juice and zest
1 Tbsp (15 mL) baking powder
1/4 tsp (1 mL) salt
Make Lentil Puree: Place cooked, or rinsed & drained canned lentils into a food processor. For every 1 cup of lentils, add ¼ cup water. Blend to make a smooth purée with a consistency like canned pumpkin.