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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, rich "pumpkin" or kabocha squash cake using tasty kabocha squash. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash is something which I have loved my whole life.

· This Kabocha Squash Soup is rich and velvety, without the need for dairy. Naturally vegan, paleo, gluten-free, and packed with so much flavor. This whole roasted kabocha squash recipe or Japanese pumpkin makes the perfect edible bowl for serving up your favourite fall or Thanksgiving.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Prepare 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. Get 3 grams Salt
  5. Take 30 grams Butter
  6. Prepare 1 1/2 tbsp Honey
  7. Prepare 2 Eggs
  8. Take 150 to 200 grams Heavy cream
  9. Take 1 optional Cinnamon powder
  10. Make ready For the cookie dough:
  11. Make ready 80 grams Plain flour
  12. Get 30 grams Sugar
  13. Make ready 40 grams Butter
  14. Take 1 tsp Milk
  15. Get 5 grams Roasted black sesame seeds

Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts. It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe. This second-place pie possesses a rich, creamy texture and deep pumpkin flavor that isn't overpowered by the favorite fall spices.

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.

Edging out the kabocha squash by a hair, the red kuri squash was the unanimous winner of the taste test, for its thick, creamy consistency, lovely hue. Kabocha squash is a staple of Japanese cuisine. In restaurants, you may have enjoyed it dipped in tempura batter and fried, or slow simmered in hot pots or soups. And while this winter squash may look like pumpkin's short and stocky cousin, it's actually closer to sweet potato in flavor and texture. Decorative squash is so much more than something pretty to look at.

So that’s going to wrap it up with this exceptional food rich "pumpkin" or kabocha squash cake using tasty kabocha squash recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!