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