Spiced Polenta Pumpkin Syrup Cake | Donna Hay
Spice up your cake with warming cinnamon, nutmeg and ginger -- this power trio have anti-inflammatory benefits.
Ingredients
- ½ small butternut pumpkin (600g), peeled, deseeded and cut into 2cm cubes
- 6 eggs
- 1 cup (175g) rapadura sugar or brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup (170g) instant polenta (cornmeal)
- 1½ cups (180g) almond meal (ground almonds)
- 2 teaspoons baking powder
- ½ cup (125ml) maple syrup
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