Bake
Snow Day Surprise Red Lentil Cake
Popular on Food52
7 Reviews
AshleyJ
April 9, 2022
Sadly this did not work for us. Made recipe exactly as written, same as for other reviewers the cake was still very wet after double the time recommended and it tasted terrible when ready. Will not make again.
Karen K.
October 30, 2016
I'm testing this out and finding that the baking time is not accurate for my oven. It's been about an hour at 350 and still the toothpick is coming out quite wet.
LeBec F.
March 1, 2016
I AM SO FASCINATED BY THIS! i HAVE TO MAKE THIS! i'M JUST GOING TO MAKE A HALF RECIPE oop sorry- and sub candied orange peel for the apricots. I am so intrigued! Thank you for posting it again!
anka
February 25, 2015
Friend of my is on gluten and dairy free diet, I was experimenting and at the same time making lentil fritters, that is how lentils come in to recipe.
At the time I have only brown rice flour (gluten free ), it gives fudge texture to the cake.
At the time I have only brown rice flour (gluten free ), it gives fudge texture to the cake.
LeBec F.
February 25, 2015
anka, this is so intriguing! Tell us where this is coming from? And why brown rice flour instead of wheat flour- it certainly has had an unusual texture- kind of chewy- when i've had it in things at a local Japanese bakery. And what do the pureed lentils bring to the cake? So cool!
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