Wednesday, 9 November 2011

Polenta-Pumpkin Cake

Great taste! Slices of this go well with meat or bean dishes.
Ingredients
  • 1kg pumpkin (Japanese squash recommended) skinned, seeded, cut into small pieces for boiling
  • 2 tbsp oil
  • 2 eggs + four extra egg whites lightly beaten
  • 1/2 cup brown sugar
  • 1/2 tsp baking soda
  • pinch salt
  • 2 flat tsp ground cinnamon
  • 1 flat tsp nutmeg
  • 1 flat tsp ground cloves
  • 200 gm (approx 1 cup) low fat, plain yoghurt
  • 2 cups polenta
Method
  1. Preheat oven to 175 C & grease (spray with oil) a 20 cm cake dish 
  2. Boil pumpkin until very soft and then mash
  3. Add all ingredients, except the yoghurt  & polenta to a blender or food processor. Process until evenly mixed.
  4. Add mixture to a bowl
  5. Stir in polenta and yoghurt
  6. Add to cake dish and bake for 45 minutes or until a toothpick comes out clean
  7. Cool slightly before slicing

No comments:

Post a Comment