Kabocha Squash Cake
Kabocha squash, also known as Japanese pumpkin, is rich in beta-carotene and vitamin C.
This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Kabocha Squash Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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Cut the kabocha squash in half and remove the seeds. Peel and cut into small chunks. Steam the squash until tender, then mash it with a fork.
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In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the flour mixture, alternating with the mashed kabocha squash and milk. Pour the batter into the prepared cake pan.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once the cake is completely cooled, dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
