Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, kabocha squash pound cake. One of my favorites food recipes. 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 popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Kabocha Squash Pound Cake is something which I have loved my whole life.
Kabocha, Japanse pumpkin is full of Vitamin A, Vitamin C, and Beta carotene. It tastes more like sweet potato than pumpkin. This tender Steamed Kabocha Cake is made with light and fluffy kabocha squash, raisins, and This Pineapple Pound Cake is made with pineapple puree for a finer and smoother textured… Kabocha squash is one of my favorite squashes.
To begin with this recipe, we must prepare a few ingredients. You can cook kabocha squash pound cake using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Kabocha Squash Pound Cake:
- Get Kabocha squash (net weight)
- Prepare Unsalted butter
- Prepare Cane sugar (white sugar is fine too)
- Take Egg
- Prepare Rum
- Get ☆Almond flour
- Make ready ☆Cake flour
- Make ready ☆Baking powder
- Prepare ☆Cinnamon powder
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. 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!
Steps to make Kabocha Squash Pound Cake:
- Bring the butter and egg to room temperature. Sift the ☆ marked ingredients together.
- 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.
- 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.
- In another bowl, beat the butter until creamy. Add 40 g of sugar and beat until it becomes whitish.
- Add the beaten egg to the butter little by little.(See the Helpful Hints) Mix in the kabocha and rum.
- Fold in the sifted ☆ marked ingredients with a rubber spatula.
- 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.)
- 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.
- 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.
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. Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura. It can easily be mistaken for sweet potato due to its color, velvety texture, and buttery flavor.
So that is going to wrap it up for this special food kabocha squash pound cake recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
