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Recipe of Ultimate Kabocha Squash Cake

By Easy Recipes 03 November 2020
Recipe of Ultimate Kabocha Squash Cake
Recipe of Ultimate Kabocha Squash Cake

Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Kabocha Squash Cake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Kabocha Squash Cake Recipe. Kabocha Squash Cake with Chai Caramel is a healthier warmly-spiced dessert recipe. Made gluten-free and refined sugar-free, this cake is mostly naturally sweetened using kabocha squash!

You can cook Kabocha Squash Cake using 10 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Kabocha Squash Cake

  1. It’s 150 grams of Kabocha squash.
  2. Take 2 of Eggs (large).
  3. Take 85 grams of Sugar.
  4. Take 80 grams of A Cake flour.
  5. You need 30 grams of A Almond powder.
  6. Prepare 10 grams of A Cornstarch.
  7. You need 1/2 tsp of A Baking powder.
  8. It’s 40 grams of Butter.
  9. Take 60 grams of Cooked kuromame.
  10. Make ready 1 tbsp of Rum.

It can easily be mistaken for sweet potato due to its color.See more ideas about Kabocha squash recipe, Kabocha squash, Squash recipes.Creamy mashed kabocha squash makes for a healthful side dish during the fall and winter months.Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh.

Kabocha Squash Cake instructions

  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..

It tastes more like sweet potato than pumpkin.Kabocha squash is a staple at any Japanese restaurant.This bright orange fruit is often served battered and fried in vegetable tempura.

Amongst the many squash varieties, kabocha probably tastes the sweetest.Kabocha squash is one of my favorite squashes.The cake was tender, moist, and lightly sweetened.The raisins gave it added sweetness and the walnuts provided the crunch and texture.Recipe Pairing Guides » Kabocha Squash Cake with Brown Sugar Cream.

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