Polenta Pumpkin Cake

delicious savory cake
Delicious savory cake
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Ingredients

½ Butternut squash peeled, seeded and chopped into chunks
2 cups Polenta coarse 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 seeds mixed with sunflower seeds

Nutritional information

561
calories
36,6g
fat
46,9g
carbohydrates
12,3g
protein
86mg
cholesterol
429mg
sodium
Ingredients

Polenta Pumpkin Cake

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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. 

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! 

To make Polenta Pumpkin Cake you will need the following ingredients:

Ingridiens for Polenta Pumpkin Cake

Steps to make Polenta Pumpkin Cake

1

Steam pumpkin

20

Steam ½ a pumpkin until tender and soft. Place the steamed pumpkin in a colander set over a large bowl. Cover and leave to drain overnight in the refrigerator.

2

Heat the oven and line a baking dish

5

Preheat the oven to 355 °F. Line a square 9x9-inch baking dish or tin with parchment paper.

3

Mix dry ingredients together

2

Mix 2 cups of polenta with 2½ cups of flour, 1 teaspoon of baking powder, and 1 teaspoon of salt together in a large bowl.

4

Combine wet ingredients

2

In a separate large bowl, combine 5 eggs, 2 cups of milk, and 1½ cups of oil. Mix well to combine.

5

Add pumpkin to wet ingredients

2

Using a fork, mash the steamed, drained and cooled pumpkin and add it to the bowl with the wet ingredients. Whisk well to combine.

6

Add dry ingredients

2

Gradually add the dry ingredients to the pumpkin mixture. Fold the feta through the batter, reserving a few pieces for the end.

7

Add the batter to the baking dish

2

Pour the batter into the baking dish and scatter the remaining feta and the seeds on top.

8

Bake

45

Bake the pumpkin cake in the oven for about 45 minutes until a skewer inserted comes out clean.

9

Serve

Serve alongside antipasti or a cheeseboard.

This Polenta Pumpkin Cake is a great fall recipe! Serve alongside your favorite antipasti. Try them out soon and don’t forget to tag #cookmerecipes in your baking posts!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Well done! Approved!

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