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:
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.
Preheat the oven to 355 °F. Line a square 9x9-inch baking dish or tin with parchment paper.
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.
In a separate large bowl, combine 5 eggs, 2 cups of milk, and 1½ cups of oil. Mix well to combine.
Using a fork, mash the steamed, drained and cooled pumpkin and add it to the bowl with the wet ingredients. Whisk well to combine.
Gradually add the dry ingredients to the pumpkin mixture. Fold the feta through the batter, reserving a few pieces for the end.
Pour the batter into the baking dish and scatter the remaining feta and the seeds on top.
Bake the pumpkin cake in the oven for about 45 minutes until a skewer inserted comes out clean.
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!
