Kabocha Squash Cake Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Here is the best “Kabocha Squash Cake” recipe we have found so far. This is gonna really delicious.
Ingredients of Kabocha Squash Cake
- Take 150 grams of Kabocha squash.
- Take 2 of Eggs (large).
- You need 85 grams of Sugar.
- Take 80 grams of A Cake flour.
- You need 30 grams of A Almond powder.
- It’s 10 grams of A Cornstarch.
- Prepare 1/2 tsp of A Baking powder.
- Take 40 grams of Butter.
- Prepare 60 grams of Cooked kuromame.
- It’s 1 tbsp of Rum.
Kabocha Squash Cake step by step
- Heat the kabocha (I use a microwave), mash it, and chill it in the refrigerator. Strain it if you want it to look prettier..
- 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.).
- Whip the mixture until it's stiff enough to create ribbons like in the picture..
- Sift together the "A" ingredients and fold into the mixture from Step 3 in 2~3 batches..
- When everything is mixed in, the batter should be smooth..
- 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.).
- Add the kabocha mixture into the batter from Step 5 and mix until smooth..
- Add the warmed (50℃) butter to the batter and mix together..
- Add the kuro-mame and the rum and gently mix. The batter is ready..
- Pour the batter into the pan and put it into an oven preheated to 170℃. Bake for about 45 minutes..
- Once baked, drop the pan lightly to release the steam. Remove the cake from the pan and let cool..
- All done. The color of the pumpkin gives it a pretty finish. The subtle sweetness of the kuro-mame accentuates the flavor..