Saturday, December 10, 2011

Butternut Squash, Feta, and Sundried Tomato Polenta Cake

... because cake doesn't always have to be sweet! This cake is easy to make and very versatile, I used butternut squash, sundried tomatoes and cheese but you can experiment and use olives, other vegetables, herbs, etc.

Great served with salad or served with drinks as an aperitif.


-150g cooked butternut squash (I halved a squash, roasted it and scooped the flesh out once cooled)
-100g polenta
-150g self raising flour
-50g quark, soft cheese or yoghurt
-100g feta or Cheshire cheese, very roughly chopped
-75ml milk
-3 eggs, beaten
-30g melted butter
-10 sundried tomatoes (in oil), chopped
-1tsp tomato purée
-1tsp baking powder
-Small handful sunflower seeds, toasted
-A few gratings of cheddar
Salt, pepper to taste
Sunflower oil for greasing

1. Preheat oven to 180C and grease a non-stick loaf tin (2lb).
2. Purée the butternut squash in a food processor or mash with a fork.
3. Mix the flour, polenta, and baking powder together in a mixing bowl. Add the rest of the ingredients (saving half the sunflower seeds and grated cheddar for the topping) and mix just until well combined. Season.
4. Tip the mix into the greased loaf tin and sprinkle over the sunflower seeds and grated cheddar. Bake for 35 - 45 minutes or until a skewer inserted into the cake comes out clean.

Can be served hot or cold.

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