Welcome to Paulina's Kitchen! In today's edition of #PuedeFallar , we try a twist on the classic chocolate cake: lentil cake !
We receive many letters from mothers and fathers who want their children to incorporate more variety into their diets. Some letters are quite heated, but they can be summed up as " the baby won't eat me ."
Well, you have to introduce things to the boy or girl without them even realizing it. Like television programs that "teach" them things without them even realizing it.
Honestly, I don't know how much Peppa Pig's math skills or Dora the Explorer's ability to speak a little English can contribute. But there you have it, the kid plugged into new content while watching something fun.
This proposal is the same. You eat something you like, with good things inside, and you don't even say a word!
Be careful, this isn't just for children! Adults should also incorporate different and varied foods into their diet.
Lentils are a gem of vitamin and mineral properties it 's hard to think of a way to eat them other than in a decent lentil stew or a good salad.
So this time we thought of a lentil cake. Yes, Raúl, you read that: lentil cake! Does it work? Let's see. I have faith in it, but I warn you: #ItCanFail
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about this lentil and chocolate cake
To start with, this lentil cake is first and foremost a chocolate cake, so let's emphasize that with some good, bitter cocoa and some chocolate chips.
If you're wondering , does lentil cake taste like lentils? Well, no.
The cake is delicious! You can really taste the chocolate and it has a very interesting texture. But it doesn't taste like lentils. Pure vitamins and minerals.
It also has less flour, so we swap carbohydrates for protein, so thanks for the lentil cake.
You'll see that it's an unorthodox way to prepare a cake because we start in the blender, the dough seems to curdle a little, trust me, when you add the flour everything is ok.
You can add walnuts, almonds, etc.
If you want more cakes with food plugs, I'm leaving you a carrot cake and a zucchini cake !
Greetings and until next
Juanita
Assistant
Ingredients
for 1 small mold
- 100g. of butter
- 200g. of sugar
- 200g of cooked lentils
- 1 tbsp honey
- Vanilla essence
- 170g of flour
- 1 tsp. baking powder
- 3 tbsp. of cocoa
- 2 eggs
- 1 pinch of salt
- chocolate chips, 1 handful (optional)
Lentil and chocolate cake recipe
in the art of plugging food
- In a blender, we'll put the softened butter and blend until smooth. Add the eggs one at a time. This is where the mixture will appear to curdle , but that's okay.
- Add half of the cooked lentils (cooked, Mabel!) and when they're halfway combined, add the rest. Add the sugar and blend until smooth, then transfer to a bowl.
- In another container we will mix the dry ingredients: the common flour, the whole wheat flour, the bitter cocoa, a pinch of salt and a good amount of baking powder, so that the lentil cake is spongy .
- Now we'll mix the dry ingredients with the wet mixture, using a spatula or wooden spoon. It's a thick batter; you'll have to scrape down some of the muscles, but it will blend. If it's too thick, add a splash of milk. Finish with vanilla extract, a handful of chocolate chips , and honey.
- Once everything is well combined, transfer it to a small, floured and greased baking dish and bake the lentil cake at 170-180°C for about 50 minutes, until a toothpick inserted into it comes out clean.
It is very rich
and so fluffy!
I've already made it, it's great for my little son who doesn't want to eat anything, and for my older son who is celiac. In my case, I used a premix.
Great recipe, Paulina! For those of us who don't cook with butter, oil works perfectly. In my case, I added 80 ml , and the proportions of whole-wheat and self-rising flour were 70 and 100 g, respectively. I also substituted the chocolate chips for raisins, and the vanilla extract for tangerine zest. Nothing, just a spectacular experience.
Hi Paulina! We're fans of the song you made with this recipe (we used it to wake up my little one happily, who's stuck on "Pulina mete lenteja, mete lenteja!"). It's no longer available, where can we listen to it?
Are lentils weighed raw or cooked?
I made Mortalaza!!! I only dared to add cinnamon… Sublime. Thanks, Paulina! Your recipes never fail.
HI PAULINA, WHEN THE OVEN DOES THAT, I recommend preheating it to the maximum setting, and when you're going to put the cake in, turn it down to the minimum setting and place a baking tray with water on the oven floor. When it's done, take out the baking tray and let it dry for another 5 minutes, so that it doesn't stay wet, especially the bottom of the cake. It works very well, even for bread.
I made it today, it was delicious, no one noticed the lentils... I didn't have any butter, so I replaced it with 80 ml of oil... thank you very much for the recipe?
I've made this recipe twice, and both were delicious. One was like yours, Paulina, but I added an extra egg and blended it with a hand blender. And I liked the second one even better. I melted the butter, two eggs, vanilla extract, sugar, and the lentils in the blender. It was super liquid and creamy, so I could add flour and baking powder. I used rice flour. It was actually softer and smoother once cooked. My son loved it! Thank you!
Paulina, thank you so much! It came out looking impeccable and tasting delicious.
Paulina! This cake is DELICIOUS!!! You can't taste the lentils at all, it's so good!
Hello!!! I love it!! How much whole wheat flour does it have? And how much all-purpose flour?
Whole wheat flour is not listed in the ingredients
The ingredients list says 170 grams of flour, and the preparation guide says all-purpose and whole-wheat flour. How much all-purpose flour does it have and how much whole-wheat flour? Thank you.
Hi Paulina! I make this recipe with the addition of orange juice so the vitamin C helps with iron absorption.
I just changed the lentils (I already made it and it's spectacular) for chickpeas... Waiting for the results in the oven
It came out perfect, I just replaced the butter with oil, a luxury