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.
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
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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