Polenta Pumpkin Cake

Cook Time 1 hour (+ overnight draining time)

Servings 12-16


½ a butternut pumpkin, peeled, seeded and chopped into chunks

2 cups coarse polenta
2 ½ cups self-raising flour
1 tsp baking powder
1 tsp salt
5 eggs
2 cups milk
1½ cups of sunflower oil
200g Greek feta
½ cup mixed sunflower and pumpkin seeds

Tip: Start this recipe a day ahead. You will need a square baking dish or tin measuring about 24 x 24 centimetres.


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

The next day, preheat the oven to 180°C/160°C fan-forced. Line a baking dish or tin with baking paper.

Mix the polenta, flour, baking powder and salt together in a bowl. In a separate large bowl, combine the eggs, milk and oil, and mix well. Mash the steamed, drained and cooled pumpkin with a fork, then add to the wet ingredients. Whisk well to combine.

When well-combined, gradually mix the dry ingredients into the wet. Fold through the feta, keeping a few pieces aside for the end.

Pour the mixture into the prepared baking dish and sprinkle with the pumpkin seeds and remaining feta. Bake at 160°C for 45 minutes.

Test the pumpkin cake with a skewer in the middle. If it comes out dry it is ready.


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