Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, kabocha squash cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kabocha, Japanse pumpkin is full of Vitamin A, Vitamin C, and Beta carotene. It tastes more like sweet potato than pumpkin. Be the first to review this recipe.

Kabocha Squash Cake is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Kabocha Squash Cake is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have kabocha squash cake using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash Cake:

1. Take Kabocha squash
2. Make ready Heavy cream
3. Take Eggs
4. Take Sugar
5. Prepare Cake flour
6. Take Cinnamon
7. Prepare Nutmeg

Kabocha squash is one of my favorite squashes. The cake was tender, moist, and lightly sweetened. The raisins gave it added sweetness and the walnuts provided the crunch and texture. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh.

Instructions to make Kabocha Squash Cake:

1. Chop the kabocha squash into pieces, place in a heatproof dish. Cover with plastic wrap, and microwave for 6 ~ 7 minutes.
2. Add all the ingredients in a blender, and mix.
3. Pour into the mold.
4. Preheat the oven for 170℃.
5. Cover with aluminium foil, and bake in the oven preheated to 170℃ for 25 minutes. Remove the aluminium foil, and continue baking for about 25 minutes.
6. Let it cool, then remove from the pan.

Amongst the many squash varieties, kabocha probably tastes the sweetest. Recipe Pairing Guides » Kabocha Squash Cake with Brown Sugar Cream. 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.

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