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PrintIngredients
For 4 Person(s)
Cake ingredients:
- 1 1/2 cups boiling water
- 1 cup instant oatmeal
- 3/4 cup margarine or butter
- 1/2 cup lentil purée
- 2 eggs, slightly beaten
- 1 cup brown sugar
- 1 cup sugar
- pinch of salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp ground nutmeg
- 1 3/4 cups unbleached white flour
Topping ingredients:
- 6 tbsp melted butter
- 1/2 cup sugar
- 1/4 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup chopped nuts
Directions
Preparing lentil purée: Add 2 ½ times the amount of water as lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or purée lentils with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.
Preheat oven to 350°F.
Stir together boiling water, oatmeal and butter. Let stand until margarine melts. Mix with remaining cake ingredients.
Pour batter into a greased and floured 13 x 9-inch baking pan and bake for about 45 minutes or until cake springs back when lightly touched. Cool slightly in pan.
Heat all topping ingredients in a saucepan; do not boil.
Spread topping evenly over the cake. Place it under broiler, 4 to 6 inches from heat, and broil until topping is hot and slightly brown. Watch very carefully to avoid burning.
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