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Makes 10 - 12 Servings
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Prairie Lentil and Grain Cake

Contributed by: News Canada

By Anita Stewart

(NC) - This is one of the most unusual and utterly delicious cakes that I've ever tasted. Created by Joan Heath of Radisson, Saskatchewan, it stays fresh for ages. Filled with grains, the special ingredient is pureed lentils, one of the crops she and her husband produce.

Anita Stewart*s Canada: The Food, The Recipes, The Stories
To make the puree, Joan measures the lentils and then adds twice the amount of water, brings the pot to a boil and simmers until the lentils are soft, about 35 - 40 minutes, before blending them in a food processor or mashing them until smooth. She freezes any leftover lentil puree to use later to extend meat loaf or enrich muffins.

From Anita Stewart's Canada: The Food, The Recipes, The Stories.


  • 1/2 cup rolled oats 125 mL
  • 1 1/2 cups whole wheat flour or multigrain flour 375 mL
  • 1/4 cup barley or buckwheat flour 50 mL
  • 1/2 tsp salt 2 mL
  • 1 tsp cinnamon 5 mL
  • 1 tsp baking soda 5 mL
  • 1/4 cup whole flax seeds 60 mL
  • 1/4 cup ground flax 60 mL
  • 2 tsp baking powder 10 mL
  • 1/2 cup raisins 125 mL
  • 1/2 cup chopped dates 125 mL
  • 1/2 cup canola oil 125 mL
  • 2 eggs 2
  • 1 tsp vanilla 5 mL
  • 2/3 cup liquid honey 150 mL
  • 1 1/2 cups lentil puree 375 mL


In a bowl, combine rolled oats, whole wheat flour, barley flour, salt, cinnamon, baking soda, flax seeds, ground flax and baking powder. Stir in raisins and dates.

In another bowl, whisk together canola oil, eggs, vanilla, honey and 1 cup (125 mL) lentil puree. Stir in remaining 1/2 cup (125 mL) of lentil puree. Add grain/flour mixture to lentil puree, stirring to combine thoroughly until no moist spots remain.

Spread batter in a well-oiled 9" x 13" (3.5L) cake pan and bake for 25 to 30 minutes in a preheated 350 F (180 C) oven or until a cake tester comes out clean.

When cool, ice with Nutty Broiler Icing.

Nutty Broiler Icing

  • 2/3 cup packed brown sugar 150 mL
  • 1/4 cup butter 60 mL
  • 2 tbsp cream or milk 30 mL
  • 1/4 cup shredded coconut 60 mL
  • 1/4 cup chopped walnuts 60 mL

Combine sugar, butter, cream, coconut and walnuts in a small saucepan. Heat and stir until hot and sugar is dissolved. Spread over cake. Return to oven under the broiler and bake till the surface is covered with bubbles and beginning to brown, about 3 to 5 minutes.

Serving Size: Makes 10 - 12 Servings



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