Red lentils are one of my favourite food staples. They contain a lot of fibre, are packed with protein and stabilise your blood sugar levels. Lentil are not only a real superfood, they also make this cake extra moist and absorb the delicious flavour of the oranges and rosemary. I love to serve this cake for breakfast, topped with a little yogurt or cream cheese. Leaving the skin on the oranges that go on top of the cake will look prettier, but you should make sure that you are using organic oranges and remove the skin before eating.
(for one regular, rectangle cake tin)
200g red lentil uncooked (equals roughly 400g cooked)
1 large orange (150 g fruit pulp)
150g maple syrup or sweeter of choice
250g spelt flour (wholegrain if you like)
2 tsp baking soda
2 tsp of rosemary dried or fresh
a pinch of salt
Cook the lentils according to the instructions on the package. Preheat the oven to 180 degrees C and lightly grease a cake tin or use parchment paper.
Peal the orange and remove the pith. Put two slices a side for decorating. You should have roughly 150g of fruit pulp. Combine it with the lentils, rosemary and maple syrup in a blender and blend until the mixture is smooth.
In a medium mixing bowl, combine the flour with the baking soda and a pinch of salt. Add the eggs and the batter from the blender. Stir until everything is combined well.
Poor the batter in the cake tin. Cut the orange slices in quarters and place them on top of the mixture.
Place the cake in the oven and bake for 30- 35 minutes. Remove from the oven and let the cake cool down slightly before removing it from the tin. Enjoy!.