Kabocha Squash Pound Cake
Kabocha Squash Pound Cake

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, kabocha squash pound cake. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Kabocha Squash Pound Cake is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Kabocha Squash Pound Cake is something which I have loved my entire life. They are fine and they look wonderful.

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 begin with this particular recipe, we have to prepare a few components. You can cook kabocha squash pound cake using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Pound Cake:
  1. Get 110 grams Kabocha squash (net weight)
  2. Take 50 grams Unsalted butter
  3. Get 60 grams Cane sugar (white sugar is fine too)
  4. Prepare 1 large Egg
  5. Prepare 1 tbsp Rum
  6. Take 30 grams ☆Almond flour
  7. Make ready 80 grams ☆Cake flour
  8. Prepare 3 grams ☆Baking powder
  9. Make ready 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 exceptional food kabocha squash pound cake recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!