Inspired by Bogles and the chickpea blondies here, I thought I'd invent a decidedly east-ish take on a west-ish dessert, and then use it for this years Bogle festivities, which have taken over the entire month. I dialed down the fat and sugar by a bit (depending on how sweet your quince paste is). Using legumes in desserts is nothing new in Indian and Japanese cooking (and I suspect other types of cooking too, but these foods were my gateway into leguminous desserts).
Just for the record, we seem to have decided that traditional Bogle celebrations must include: 1) gin, 2) cakes and 3) poetry. You should also bring your own Bogle, as prized for "best Bogle" are encouraged at any Bogle event. And this (I've decided) is one of many Official Bogle Cakes.
1 cup red lentils (I cup raw), cooked in as little water as possible, and mashed to a paste (I ended up with about 1.5 cups cooked) 1 cup quince paste or quince jam 1 tbs almond or pistachio butter 1/4 c ground flax seeds 1 tsp vanilla extract 4 tbs rosewater zest from 1 lime plus 1 tbs lime juice optional: 1/4 c chopped dried sour apricots
1/2 cup flour OR 1/4 cup wheat flour + 1/4 c chestnut (or chickpea) flour. Note that using either chestnut or chickpea flour will change the taste (I think for the better) and make the cake more dense. 1 tsp baking powder dash cardamom dash cinnamon pinch salt
Mix first group of ingredients together. Mix second group of ingredients together. Then (oh the shock!) mix the two groups with each other. Spread into an oiled and floured baking pan. I find a small pie dish is the ideal size. Bake at 180C for 35 minutes. Remove from oven and spread with a very thin film of adhesive, um, I mean agave, then sprinkle with dried rose petals and the tiniest tiniest bit of cardamom. Allow to cool a bit before slicing.
For cupcake versions, decrease baking time to 25 mins. Note that these don't rise very much, so fill the cupcake moulds up almost as full as you want them to be in the end.