Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, rich "pumpkin" or kabocha squash cake using tasty kabocha squash. It is one of my favorites food recipes. For mine, I’m gonna 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 recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash is something which I’ve loved my entire life.
Amongst the many squash varieties, kabocha probably tastes the sweetest. 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.
To begin with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash:
- Take For the kabocha squash cake batter:
- Take 400 grams Kabocha squash (a dense, floury type)
- Take 50 to 70 grams Sugar
- Make ready 3 grams Salt
- Get 30 grams Butter
- Take 1 1/2 tbsp Honey
- Make ready 2 Eggs
- Take 150 to 200 grams Heavy cream
- Get 1 optional Cinnamon powder
- Make ready For the cookie dough:
- Take 80 grams Plain flour
- Prepare 30 grams Sugar
- Prepare 40 grams Butter
- Get 1 tsp Milk
- Get 5 grams Roasted black sesame seeds
There's been a lot of blog posts about kabocha squash - from No Recipe's award winning kabocha pumpkin cream cake to Gourmet Fury's Looking for a tasty way to serve up kabocha squash or pumpkin? 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.
Steps to make Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash:
- Remove the seeds and skin from the kabocha squash and make ready about 400 g of flesh. Cut into pieces and cook until tender.
- 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.
- 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.
- Mash the cooked kabocha squash up roughly. Add the sugar, salt, butter and honey while the kabocha squash is still hot and mix well.
- ※I usually use 50 g of sugar for this because the pumpkin itself is naturallly sweet.
- 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. ☆
- 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.
- 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.
- 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.
- ※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.
- ※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.
- 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.
- 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.
- 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.
- 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.
- 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.
- This is baked in a 21 cm cake tin. It still looks quite elegant and nice, I think.
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. Kabocha squash and pork sausage—quickly stir-fried with ginger, garlic, and chile—make for Use butternut squash two ways in this autumnal dinner: shaved into a Southeast Asian-inspired salad This aromatic alternative to pumpkin pie calls for roasted fresh kabocha squash—a dense, sweet. Kabocha squash is also known as Japanese pumpkin or Korean pumpkin, danhobak, which translates to sweet pumpkin in Korean. It's widely popular in Korea and Japan and can be used as a savory side dish or a turned into a sweet soup or even dessert.
So that is going to wrap it up for this special food rich "pumpkin" or kabocha squash cake using tasty kabocha squash recipe. Thank you very much for your time. I’m confident you can 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. Thank you for reading. Go on get cooking!
