A recipe from Macedonia made with such dedication and ease and how simple and healthy it is – a welcome change from the sugary cakes I usually indulge in. I also love the intense orange colour of the pumpkin.


  • 1 butternut pumpkin, roughly cut into 8-10 pieces

  • 2 eggs, lightly beaten

  • 5 tablespoons (100g) castor sugar

  • 5 tablespoons (70g) plain flour

  • 5 tablespoons (100ml) milk

  • 5 tablespoons (100ml) vegetable oil (e.g. canola or sunflower)


  • 1.

    In a medium pot place pumpkin and enough cold water to cover, cover with lid and bring to the boil. Reduce to simmer and cook until flesh is soft (30-40 minutes).

  • 2.

    Remove pumpkin from water and allow to cool (5-10 minutes). Scoop out flesh, discarding skin and place in colander, allowing excess liquid to strain. Allow to cool completely.

  • 3.

    Meanwhile preheat oven to 200°C and grease a 22-32cm rectangular tin with vegetable oil and line the base with baking paper or dust with flour.

  • 4.

    Once cooled place pumpkin in a large mixing bowl and use the back of a fork to mush. Pour over eggs, add sugar, flour, milk, oil and mix until combined well.

  • 5.

    Bake for 30-35 minutes or until lightly browned and firm to touch.

  • 6.

    Allow to cool, slice and serve as meze or dessert.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 475kj
  • Fat Total 27g
  • Saturated Fat 2g
  • Protein 7g
  • Carbohydrate 54g
  • Sugar 32g
  • Sodium 44mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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- Allow to cool completely before slicing and removing from baking tray.
- Best served cold or at room temperature.

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