Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, kabocha squash cake. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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! Be the first to review this recipe.
Kabocha Squash Cake is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Kabocha Squash Cake is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have kabocha squash cake using 10 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash Cake:
- Take 150 grams Kabocha squash
- Prepare 2 Eggs (large)
- Take 85 grams Sugar
- Make ready 80 grams A Cake flour
- Make ready 30 grams A Almond powder
- Make ready 10 grams A Cornstarch
- Get 1/2 tsp A Baking powder
- Prepare 40 grams Butter
- Take 60 grams Cooked kuromame
- Get 1 tbsp Rum
Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura. It can easily be mistaken for sweet potato due to its color. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh.
Steps to make Kabocha Squash Cake:
- 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.
Amongst the many squash varieties, kabocha probably tastes the sweetest. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may. 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.
So that’s going to wrap this up for this exceptional food kabocha squash cake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
