Red Lentil Apple Cake by @zaracooks2

1h3

9 servings

🫘

140 g

Dry red lentils

🥚

2

Eggs

🍁

82 ml

Maple syrup

🥑

60 ml

Avocado oil

🍎

100 ml

Applesauce

🍦

0.5 tsp

Vanilla extract

🫙

1 tsp

Baking powder

🧂

Salt

🍎

3

Apples

🌰

15 g

Almonds

🫗

Oil

  1. Soak
    • Dry red lentils

    Soak the lentils for at least 4 hours at room temperature or overnight in the refrigerator.

  2. Rinse
    • Dry red lentils

    Rinse the lentils thoroughly and drain well.

  3. Blend
    • Dry red lentils
    • Eggs
    • Maple syrup

    Blend the lentils with the egg yolks, maple syrup, oil, and applesauce until completely smooth.

  4. Stir
    • Vanilla extract
    • Baking powder

    Stir in the vanilla and baking powder.

  5. Whisk
    • Eggs
    • Salt
    • Dry red lentils

    In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the lentil batter.

  6. Grease
    • Oil

    Grease and line a 9 x 9-inch baking pan with parchment paper, then pour in the batter and spread evenly.

  7. Peel
    • Apples

    Peel, core, and thinly slice the apples, then arrange them neatly over the batter.

  8. Sprinkle
    • Sliced almonds
    • Maple syrup
    • Apples

    Sprinkle with sliced almonds, if using, and brush the apples with maple syrup for a golden finish.

  9. Bake

    Bake at 350°F (180°C) for 40-45 minutes, until the cake is cooked through.

  10. Cool

    Let cool for 10 minutes before slicing and serving.

Red Lentil Apple Cake by @zaracooks2

1h3

9 servings

🫘

140 g

Dry red lentils

🥚

2

Eggs

🍁

82 ml

Maple syrup

🥑

60 ml

Avocado oil

🍎

100 ml

Applesauce

🍦

0.5 tsp

Vanilla extract

🫙

1 tsp

Baking powder

🧂

Salt

🍎

3

Apples

🌰

15 g

Almonds

🫗

Oil

Preparation Steps

  1. Step 1/10

    Soak the lentils for at least 4 hours at room temperature or overnight in the refrigerator.

    🫘Dry red lentils
    🥣Mixing bowl

  2. Step 2/10

    Rinse the lentils thoroughly and drain well.

    🫘Dry red lentils
    🧺Colander

  3. Step 3/10

    Blend the lentils with the egg yolks, maple syrup, oil, and applesauce until completely smooth.

    🫘Dry red lentils
    🥚Eggs
    🍁Maple syrup
    🥑Avocado oil
    🍎Applesauce

  4. Step 4/10

    Stir in the vanilla and baking powder.

    🍦Vanilla extract
    🫙Baking powder
    🥄Spatula

  5. Step 5/10

    In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the lentil batter.

    🥚Eggs
    🧂Salt
    🥣Mixing bowl
    🥄Whisk
    🥄Spatula

  6. Step 6/10

    Grease and line a 9 x 9-inch baking pan with parchment paper, then pour in the batter and spread evenly.

    🫗Oil
    🍳Baking pan
    📜Parchment paper
    🥄Spatula

  7. Step 7/10

    Peel, core, and thinly slice the apples, then arrange them neatly over the batter.

    🍎Apples
    🔪Peeler
    🔪Knife

  8. Step 8/10

    Sprinkle with sliced almonds, if using, and brush the apples with maple syrup for a golden finish.

    🌰Sliced almonds
    🍁Maple syrup
    🖌️Pastry brush

  9. Step 9/10

    Bake at 350°F (180°C) for 40-45 minutes, until the cake is cooked through.

    🍳Baking pan

  10. Step 10/10

    Let cool for 10 minutes before slicing and serving.

Composition

Ingredients

Types

Legumes, Eggs, Sweetener, Fats and Oils, Fruit, Flavoring, Baking, Spices, Nuts

Ingredients

Dry red lentils, Eggs, Maple syrup, Avocado oil, Applesauce, Vanilla extract, Baking powder, Salt, Apples, Almonds, Oil

Notes

Dry red lentils (soaked at least 4 hours or overnight, then rinsed and drained), Eggs (separated into yolks and whites), Maple syrup (for the batter, for brushing the apples, optional), Avocado oil (or oil of choice), Applesauce (about 100 g), Salt (for the egg whites), Apples (large, about 520 g, peeled, cored and thinly sliced), Almonds (optional, sliced)

Allergens

Eggs, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Low-Calorie, soy-free

Calories

190 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 27g, Fat: 7g, Fiber: 5g, Sugars: 11g

Nutritional Information

Minerals

Iron: 1.8mg, Potassium: 220mg, Magnesium: 25mg, Sodium: 90mg, Calcium: 25mg

Vitamins

Vitamin C: 4mg, Folate: 60mcg, Vitamin B6: 0.2mg, Vitamin E: 0.8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

43 minutes

Overall

1 hour 3 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Mixing bowl, Whisk, Spatula, Baking pan, Parchment paper, Peeler, Knife, Pastry brush, Colander

Appliances

Blender, Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Everyday, Autumn Baking

Origin

Source

Platform

instagram

Original Creator

@zaracooks2

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Moist, Soft, Dense

Flavors

Sweet, Fruity, Hint Of Vanilla, Maple

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated : 4-5 days (store in an airtight container,slice before storing if desired), frozen : up to 2 months (wrap individual slices tightly in plastic wrap and foil,thaw in the refrigerator before serving), room temperature : up to 1 day (cover loosely,keep in a cool, dry place away from direct sunlight)