Kabocha Squash Pound Cake
Kabocha Squash Pound Cake

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, kabocha squash pound cake. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Kabocha Squash Pound Cake is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Kabocha Squash Pound Cake is something which I’ve loved my entire life.

The pound cake is then prettily decorated with kabocha slices and a simple syrup topping. Kabocha, Japanse pumpkin is full of Vitamin A, Vitamin C, and Beta carotene. It tastes more like sweet potato than pumpkin.

To get started with this particular recipe, we must prepare a few ingredients. You can cook kabocha squash pound cake using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha Squash Pound Cake:
  1. Make ready 110 grams Kabocha squash (net weight)
  2. Get 50 grams Unsalted butter
  3. Prepare 60 grams Cane sugar (white sugar is fine too)
  4. Make ready 1 large Egg
  5. Take 1 tbsp Rum
  6. Get 30 grams ☆Almond flour
  7. Get 80 grams ☆Cake flour
  8. Prepare 3 grams ☆Baking powder
  9. Prepare 1 dash ☆Cinnamon powder

BEAT flour mixture into squash mixture. This squash curry recipe will make you fall in love with fall's nutty kabocha. Discover the nutty goodness of kabocha squash with this stellar sauce. (Laura Chase de Formigny for The Washington Post; food styling by Lisa Cherkasky for The Washington Post). 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 Pound Cake:
  1. Bring the butter and egg to room temperature. Sift the ☆ marked ingredients together.
  2. Peel the skin and discard the seeds from the kabocha (110 g with out seeds and skin) and cut into small pieces. Microwave until soft.
  3. Place the kabocha into a bowl and roughly mash with a pestle or something similar. Mix in 20 g of sugar and let it cool.
  4. In another bowl, beat the butter until creamy. Add 40 g of sugar and beat until it becomes whitish.
  5. Add the beaten egg to the butter little by little.(See the Helpful Hints) Mix in the kabocha and rum.
  6. Fold in the sifted ☆ marked ingredients with a rubber spatula.
  7. Pour the batter into the mold. Drop it on the table a few times to get rid of the air bubbles. Smooth the surface with a rubber spatula and let it sit for 20 minutes. (This will allow it to rise easily.)
  8. Bake it in the 180℃ preheated oven for 10 minutes. Wet a knife with water and score the cake by making a shallow lengthwise cut. Bake for another 30 minutes.
  9. Stick a toothpick through the center, and if it comes out clean, it's done. Remove from the mold and let it cool on a rack.

When picking out the perfect kabocha squash, the two most important factors to consider are color and weight. Choose kabocha that has a firm, deep-colored green rind. It's delicious and nutritious when prepared this simple way! 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, but even better because it's even.

So that’s going to wrap this up with this special food kabocha squash pound cake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!