List of Ingredients
- 130 G of lenticchie rosse
- 110 G of farina
- 95 G of zucchero semolato
- 80 G of gherigli di noce
- 50 G of olio di arachide più un po’
- 45 G of fecola di patate
- 35 G of mandorle con la pelle
- 3 of uova
- vaniglia
- lievito per dolci
- zucchero di canna
- sale
Method
Soak the lentils for 2 hours, then rinse, drain and boil them for 35-40 minutes in 1 2/3 cup water with 2 1/2 tablespoons granulated sugar and half a vanilla pod. Remove the vanilla and spread the lentils on a tray to cool. Mix the flour, potato starch, 1/4 cup sugar, 1/2 teaspoon baking powder, peanut oil, 1 egg and 2 egg yolks together. Mix well with a whisk, then add the lentils and mix vigorously, stirring with the whisk.
Whip 2 egg whites into stiff peaks with a pinch of salt. Once stiff, add 1 1/2 tablespoons of sugar and whip for 1 more minute. Add the egg whites to the batter. Finely puree the almonds with 3 tablespoons of brown sugar. Grease a springform pan with oil (ø 9 in.) and sprinkle it with the pureed almonds.
Pour the egg and lentil batter into the pan, level it out, sprinkle the surface with the walnuts chopped into 4 pieces and sprinkle with brown sugar. Bake at 350 °F for approximately 50 minutes.