Kabocha Squash Cake
Kabocha Squash Cake

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash cake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Kabocha Squash Cake is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Kabocha Squash Cake is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have kabocha squash cake using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash Cake:
  1. Get 150 grams Kabocha squash
  2. Make ready 2 Eggs (large)
  3. Prepare 85 grams Sugar
  4. Make ready 80 grams A Cake flour
  5. Take 30 grams A Almond powder
  6. Take 10 grams A Cornstarch
  7. Make ready 1/2 tsp A Baking powder
  8. Prepare 40 grams Butter
  9. Make ready 60 grams Cooked kuromame
  10. Make ready 1 tbsp Rum
Instructions to make Kabocha Squash Cake:
  1. Heat the kabocha (I use a microwave), mash it, and chill it in the refrigerator. Strain it if you want it to look prettier.
  2. Heat the egg in a hot water bath and add the sugar in 2~3 batches while mixing. (When the egg has warmed to about body temperature, remove from the heat.)
  3. Whip the mixture until it's stiff enough to create ribbons like in the picture.
  4. Sift together the "A" ingredients and fold into the mixture from Step 3 in 2~3 batches.
  5. When everything is mixed in, the batter should be smooth.
  6. Take some of the batter from Step 5 and mix it in with the kabocha from Step 1. (This will make it easier to mix the kabocha in with the batter.)
  7. Add the kabocha mixture into the batter from Step 5 and mix until smooth.
  8. Add the warmed (50℃) butter to the batter and mix together.
  9. Add the kuro-mame and the rum and gently mix. The batter is ready.
  10. Pour the batter into the pan and put it into an oven preheated to 170℃. Bake for about 45 minutes.
  11. Once baked, drop the pan lightly to release the steam. Remove the cake from the pan and let cool.
  12. All done. The color of the pumpkin gives it a pretty finish. The subtle sweetness of the kuro-mame accentuates the flavor.

So that is going to wrap it up with this exceptional food kabocha squash cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!