Indulge in a healthier spice cake this season. Featuring protein-rich lentils, this recipe delivers the same fall flavors with less guilt.
INGREDIENTS
CAKE INGREDIENTS
1 cup instant oatmeal
1 1⁄2 cups boiling water
3⁄4 cup margarine or butter
1⁄2 cup lentil purée
2 lightly beaten eggs
1 cup brown sugar
1 cup sugar
pinch salt
1 tsp baking soda
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp ground nutmeg
1 3⁄4 cups unbleached white flour
TOPPING INGREDIENTS
6 tbsp melted butter
1⁄2 cup sugar
1⁄4 cup sweetened condensed milk
1 tsp vanilla extract
1 cup shredded coconut
1 cup chopped nuts
INSTRUCTIONS
Preparing lentil purée: Add 2 ½ times the amount of water as lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or purée lentils with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.
Preheat oven to 350°F.
Stir together boiling water, oatmeal and butter. Let stand until margarine melts. Mix with remaining cake ingredients.
Pour batter into a greased and floured 13 x 9-inch baking pan and bake for about 45 minutes or until cake springs back when lightly touched. Cool slightly in pan.
Heat all topping ingredients in a saucepan; do not boil.
Spread topping evenly over the cake. Place it under broiler, 4 to 6 inches from heat, and broil until topping is hot and slightly brown. Watch very carefully to avoid burning.
