PUMPKIN & GREENS CAKE

The cake idea is a spin on the ‘ol zucchini slice where the mixture is baked in a round cake tin instead. It’s equally delicious served hot or cold. For an additional plant based layer, sprinkle a tablespoon furikake around inside of greased cake tin before adding the vegetable-batter mixture. And of course make in a rectangle tin if preferred to cut into square slices just like a zucchini slice!

makes 22cm round or 30cmx20cm rectangle

serves 6-8

700g butternut pumpkin, peeled, cut into 3cm cubes (end weight 550g)

8 asparagus spears, tough ends discarded, stems cut into 2cm pieces and spear tops into 5cm lengths

¼ cup extra virgin olive oil

1 onion, finely sliced

1 bunch spinach, silverbeet or rainbow chard, rinsed well, stems removed (saved for another use, see below) leaves sliced

8 eggs

1 teaspoon sea salt

black pepper

2 teaspoons of cumin or mixed spice

115g (3/4 cup) plain flour

2 teaspoons baking powder

1 cup chopped mixed herbs, including flat-leaf parsley, basil, dill, mint, chives

150g feta, crumbled

Preheat oven to 180ºC/160ºC fan-forced. Line the base of a 22cm round spring-form cake tin and grease sides with olive oil, or line a 20cm x 30cm lamington tray with baking paper. 

Bring a large saucepan of salted water to the boil over high heat. Add the pumpkin and cook for 12 minutes until just tender. Leaving saucepan on the heat, remove pumpkin with a slotted spoon, drain well and leave for 10 minutes for excess water to evapourate. Add asparagus to the boiling water and cook for 2 minutes. Drain well and set aside.

Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and cook for 10 minutes until softened. Add the spinach, rainbow chard or silverbeet leaves and stir to combine. Cover with a lid and cook for 2 minutes or until the leaves have wilted. Remove the lid and cook for another minute until any water has evapourated. Turn off heat.

Sift the flour, chosen spices and baking powder into a large bowl. In another bowl whisk the eggs until lightly beaten. Season with salt and a generous grinding of pepper. Pour the egg into the flour and whisk until smooth without any lumps. Gently stir in the onion-leaf mixture, pumpkin and asparagus stem pieces to combine well. Gently fold in two-thirds of the feta. Pour the mixture into the prepared tin. Arrange asparagus spears over the top then scatter the remaining feta.

Bake for 45 minutes, if using a 22cm round tin, or 35 minutes if using a lamington tray. The slice is ready when it’s golden brown and just firm to touch. If wanting to eat at room temperature, cool completely in the tin. Cut into desired portion size. Delicious served with a tomato relish.

Store in a sealed container in the fridge for up to 4 days.

Variations: For other vegetable options, substitute the pumpkin with equal weight of cauliflower florets or potato. Substitute the spinach with Tuscan kale, rapini or rocket leaves. For other herb options use chives, dill, tarragon or thyme leaves.

Recipe by Fiona Hammond, November 2023