RecipesMagazine

Pumpkin Polenta Cake

Pumpkin Polenta Cake
Pumpkin Polenta Cake is a gluten free and vegetarian recipe with 6 servings. One serving contains 389 calories, 12g of protein, and 7g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. If you have eggs, brown sugar, ground nutmeg, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
Equipment you will use
Baking PanBaking Pan
OvenOven
2
In a blender or food processor, blend pumpkin, butter, eggs, and egg whites.
Ingredients you will need
Egg WhitesEgg Whites
PumpkinPumpkin
ButterButter
EggEgg
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Food ProcessorFood Processor
BlenderBlender
3
Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
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Baking SodaBaking Soda
Brown SugarBrown Sugar
CinnamonCinnamon
CloveClove
NutmegNutmeg
SaltSalt
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BowlBowl
4
Mix yogurt and polenta into the pumpkin mixture.
Ingredients you will need
PolentaPolenta
PumpkinPumpkin
YogurtYogurt
5
Pour into the prepared baking dish.
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Baking PanBaking Pan
6
Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.
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ToothpicksToothpicks
OvenOven
DifficultyExpert
Ready In1 h, 10 m.
Servings6
Health Score8
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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