One-Bowl Lentil & Lemon Ricotta Cake

Directions

1. Butter and flour a 9 or 10-inch (22 or 25 cm) spring form pan. Place the rack in the lower third of the oven, and preheat oven to 375˚F (190˚C).
2. With a spoon, or in the bowl of a stand mixer, fitted with a paddle attachment, cream together butter and sugar on high speed until light and fluffy, about 2 minutes. Stop to scrape down the bowl a few times.
3. On the lowest speed, add eggs, one at a time, scraping the bowl well after each addition.
4. Slowly add flour, lentil puree, ricotta, lemon zest and juice, baking powder, and salt. Mix on low speed for 1 minute. Stop to scrape the bowl once or twice.
5. Scrape the batter into the prepared pan and bake for 30-35 minutes, until the cake is golden and the sides start to pull away from the pan. The cake is also done when a toothpick is inserted in the middle and comes out clean.
6. Cool in the pan on a wire rack for 15 minutes. Remove the sides of the pan and let the cake continue to cool completely on the rack.
7. Sift icing sugar over the cake and serve with seasonal fruit and whipped cream.