Whole Kabocha Pudding Cake for Halloween
Kabocha squash is also known as Japanese pumpkin and has a sweet, nutty flavor that is perfect for desserts.
This is vegetarian and gluten free recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Whole Kabocha Pudding Cake for Halloween
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Cut the whole kabocha squash in half, remove the seeds and fibers, then cut into small pieces. Steam the kabocha until tender, about 15-20 minutes. Remove from heat and let it cool.
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In a bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
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In another bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Mash the cooked kabocha squash and add it to the butter-sugar mixture. Mix well.
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Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
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Pour the batter into a greased and floured 9-inch round cake pan. Smooth the top with a spatula.
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Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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Once the cake has cooled, spread whipped cream on top and drizzle with caramel sauce.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 20g
- 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.
