- ½ Butternut squashpeeled, seeded and chopped into chunks
- 2 cups Polentacoarse polenta
- 2 ½ cups Self-raising flour
- 1 tsp Baking powder
- 1 tsp Salt
- 5 Eggs
- 2 cups Milk
- 1½ cups Sunflower oil
- 200 g Feta cheese
- ½ cup Pumpkin seedsmixed with sunflower seeds
Polenta Pumpkin Cake
Polenta Pumpkin Cake is a really nice recipe to make this fall. To get this cake right, you will need to drain the steamed pumpkin overnight so make sure you start it a day before! This savory cake tastes great alongside a cheeseboard or with antipasti.Â
To make it, start the night before by steaming pumpkin and leaving it to drain over a colander overnight in the refrigerator. The next day, make the cake batter by first combining dry ingredients and then the wet ones. Add the wet ingredients to the dry and mix well. Once combined, fold in feta. Bake in the oven until a skewer comes out clean. Enjoy!Â
To make Polenta Pumpkin Cake you will need the following ingredients:
Steps to make Polenta Pumpkin Cake
1 | Steam pumpkin | 20 |
2 | Heat the oven and line a baking dish | 5 |
3 | Mix dry ingredients together | 2 |
4 | Combine wet ingredients | 2 |
5 | Add pumpkin to wet ingredients | 2 |
6 | Add dry ingredients | 2 |
7 | Add the batter to the baking dish | 2 |
8 | Bake | 45 |
9 | Serve | |
Recipe Reviews
Well done! Approved!
Write your own review