Kabocha Squash Cake
Kabocha squash is a popular ingredient in Japanese cuisine and is often used in both savory and sweet dishes.
This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Kabocha Squash Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
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Cut the kabocha squash into small pieces and remove the seeds. Steam until tender, then mash 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 large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the mashed kabocha squash and milk. Mix until just combined.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
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Once cooled, dust the top of the cake with powdered sugar. Serve and enjoy!
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.
