Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, banana & kabocha squash cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
A banana is an elongated, edible fruit - botanically a berry - produced by several kinds of large herbaceous flowering plants in the genus Musa. Banana is the common name for any of the very large, tree-like, herbaceous plants comprising the genus Musa of the flowering plant family Musaceae, characterized by an above-ground pseudostem (false stem) with a terminal crown of large leaves, and hanging clusters of edible, elongated fruit. The banana is grown in the tropics, and, though it is most widely consumed in those regions, it is valued worldwide for its flavor, nutritional value, and availability throughout the year.
Banana & Kabocha Squash Cake is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Banana & Kabocha Squash Cake is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have banana & kabocha squash cake using 12 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Banana & Kabocha Squash Cake:
- Make ready 70 grams ○ Kabocha squash (unpeeled)
- Get 70 grams ○ Banana
- Get 1 tbsp ○ Rum
- Get 70 grams ◎ Cake flour
- Take 70 grams ◎ Almond flour
- Take 1 tsp ◎ Baking powder
- Get 2 medium ◆ Egg whites
- Take 40 to 45 grams ◆ Raw cane sugar
- Get 1 dash ◆ Salt
- Get 2 medium ◇ Egg yolks
- Get 30 grams ◇ Raw cane sugar
- Take 70 grams Melted butter (unsalted)
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Instructions to make Banana & Kabocha Squash Cake:
- Preparation: Remove the fibrous parts out of the kabocha squash and steam until a skewer can piece through easily. Mash the kabocha and let it cool. Mash the banana until creamy.
- Combine the kabocha, banana, and rum mix into a paste. Sift together the dry ingredients marked with ◎. Melt the butter over a double boiler.
- Spread the butter on the mold and either coat with flour or line with parchment paper. Preheat the oven to 170℃.
- Put the ingredients marked with ◆ into a bowl, and create a meringue using the hand mixer at high speed. Whip until the cream forms a thick ribbon when the whisk is lifted.
- Reduce speed to low and slowly mix around to smooth out the cream.
- Add the ingredients marked with ◇ into a bowl and mix until white and thick with a hand mixer. Add the kabocha paste and blend until well incorporated.
- Mix in the melted butter and blend thoroughly.
- Add the sifted dry ingredients. Mix lightly from the bottom with a rubber spatula, being careful not to knead.
- Add the meringue in 3 portions. Fold in carefully so the foam doesn't break down. Add each portion once the mixture is somewhat blended.
- The resulting batter should be glazed and fluffy in texture. Pour it into the mold. Tap the mold lightly on counter top and put it into oven.
- Baking time for your reference: 20 cm pound cake mold: 35 to 40 minutes. Fruit cake mold: 30 to 35 minutes. Muffin mold: 20 to 25 minutes.
- The cake is done once a skewer comes out clean. Remove from mold and let cool. If you can, let it rest overnight to let the taste settle.
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