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A bread 'cake' with pumpkin, roasted capsicum, olives & parmesan


  • Preheat oven to 150°-160°C fan forced (170°-180°C normal).
  • Lightly oil a piece of foil and wrap up the seasoned pumpkin. Then cook in the lower part of the oven until very tender. Remove and set aside to cool, before slicing.
  • To make the dough, combine the yeast, 1 cup flour, the sugar and luke warm water in a large bowl. Set aside for about 5 minutes until it begins to foam.
  • Add the remaining flour with 1 tspn salt. Mix well with a wooden spoon and then knead until the dough is smooth and elastic.
  • Remove the dough and spray the base of the bowl with oil. Then return the dough, cover with plastic and set aside in a warm spot until doubled in size.
  • When ready, punch down the dough to deflate the yeast's gases, allowing the fermentation to begin again.
  • Increase the oven temp to 210°-220°C fan forced (230°-250°C normal).
  • Spray the bowl with oil, return the dough, cover with plastic and set aside until doubled in size again.
  • When the dough is ready, saute the red onion in a little hot oil until tender.
  • Spray the base of a springform cake tin with oil and press in the dough. Then scatter the red onion, capsicum, olives and pumpkin with some parmesan on top. Cook in the oven for about 30 mins until risen and tender.
  • Cut into wedges and serve with a simple green salad on the side.


  • olive oil spray
  • sea salt & freshly ground pepper
  • top half of a butternut pumpkin, peeled
  • 1 tbsp dried yeast
  • 2½ cups strong bread flour
  • a pinch of sugar
  • 1 cup luke warm water
  • olive oil
  • ½ red onion, sliced
  • 4 roasted red capsicum pieces, sliced
  • 8 pitted black olives, halved
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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