Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash
Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, rich "pumpkin" or kabocha squash cake using tasty kabocha squash. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash is something that I’ve loved my entire life.

Scoop out the Kabocha flesh with a spoon. Then strain through a strainer. · This Kabocha Squash Soup is rich and velvety, without the need for dairy. Naturally vegan, paleo, gluten-free, and packed with so much flavor.

To get started with this particular recipe, we must first prepare a few components. You can cook rich "pumpkin" or kabocha squash cake using tasty kabocha squash using 15 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash:
  1. Take For the kabocha squash cake batter:
  2. Get 400 grams Kabocha squash (a dense, floury type)
  3. Make ready 50 to 70 grams Sugar
  4. Prepare 3 grams Salt
  5. Take 30 grams Butter
  6. Take 1 1/2 tbsp Honey
  7. Make ready 2 Eggs
  8. Take 150 to 200 grams Heavy cream
  9. Prepare 1 optional Cinnamon powder
  10. Prepare For the cookie dough:
  11. Make ready 80 grams Plain flour
  12. Get 30 grams Sugar
  13. Prepare 40 grams Butter
  14. Make ready 1 tsp Milk
  15. Get 5 grams Roasted black sesame seeds

Its rich texture and flavor is akin to a sweet potato and a pumpkin combined. If you're looking for a substitute for kabocha squash, you can use acorn or buttercup squash as they both have edible green skin and sweet. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Pumpkin's Japanese cousin is one of the sweetest squash varieties out there.

Instructions to make Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash:
  1. Remove the seeds and skin from the kabocha squash and make ready about 400 g of flesh. Cut into pieces and cook until tender.
  2. While the kabocha squash is cooking, make the cookie crust. Put all the cookie dough ingredients into a bowl and mix well with your hands.
  3. When the dough comes together, use it to line the base of the cake tin. Prick the base with a fork and chill in the refrigerator. Preheat oven to 180°C.
  4. Mash the cooked kabocha squash up roughly. Add the sugar, salt, butter and honey while the kabocha squash is still hot and mix well.
  5. ※I usually use 50 g of sugar for this because the pumpkin itself is naturallly sweet.
  6. Add the eggs and heavy cream, and mix well in a blender. If you don't have a blender use a food processor or a handheld mixker to make a smooth batter. ☆
  7. If you're using cinnamon, add it in at step 6. If you want to enjoy the flavor of the kabocha squash itself do not add any cinnamon.
  8. Pour the cake batter into the cake tin with the crust from step 3. Drop the cake tin gently onto your counter several times to knock out any air bubbles.
  9. Lower the oven temperature to 170°C and bake for 50 to 60 minutes. Cover with aluminium foil when the surface is as browned as you want it to be.
  10. ※When you open the oven door, the temperatuer is lowered, so set the temperature higher at first than you need for baking. It's best to heat up the oven tray too.
  11. ※The cake will puff up, but it will shrink down when it's out of the oven. This cake doesn't have any flour so do not overcook. Otherwise the cake will be very dry.
  12. When a skewer inserted into the cake comes out clean it is done. If there is some batter on the skewer, bake the cake for a while longer.
  13. If the batter stuck on a skewer is not runny it is fine!! If the cake is rather stiff when you stick the skewer in, it's OK. This cake tastes best when it's a bit soft and liquid rather than over baked.
  14. Chill the cake before serving. It think it's definitely tastier that way!! Plus, unless you let it cool down it's really hard to slice properly.
  15. The sesame seeds and cookie crust really go well together!! Please be sure to add the sesame seeds!! When the cake is sliced, the sesame seeds make it look really pretty too.
  16. It looks better baked in a 18 cm diameter cake tin. If you don't have an 18 cm tin use a 21 cm one.
  17. This is baked in a 21 cm cake tin. It still looks quite elegant and nice, I think.

We love it because it's so versatile, and it holds up well to various preparation techniques. It's delicious and nutritious when prepared this simple way! When I started this blog I intended Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin). If you are new to Kabocha it's similar to pumpkin or acorn squash. Kabocha squash is a green Japanese pumpkin that is available year-round.

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