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Pumpkin Polenta Cake

By: SASHENKA  
"The grainy texture of polenta and the marriage of flavours of pumpkin and sweet spices create a unique versatile loaf. Can also be made with sweet potato instead of pumpkin. Serve warm or cold with savoury or sweet dishes."

Rating: This weblink has been rated 4 times with an average star rating of 2.3 Read Reviews (4)

Rate/Review | 203 people have saved this

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 2 cups canned pumpkin puree
  • 2 tablespoons butter
  • 2 eggs, lightly beaten
  • 4 egg whites, lightly beaten
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 cup low-fat plain yogurt
  • 2 cups dry polenta

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
  3. Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
  4. Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 161 | Total Fat: 4.2g | Cholesterol: 33mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2003 by PESHA 
This recipe was terrible! I made this and was very excited to have it because it was low in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2006 by lynn 
The problem with this recipe isn't the baking soda or salt it's the cloves. Decrease the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2005 by JULIE COWEN 
This recipe is actually a good jumping-off point. I adjusted a few things... reduced the... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 16, 2006 by BARTIACO 
Too bland :( MORE

 
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