Hello everybody, wish you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, kabocha squash pound cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look tasty.
Combine the cake flour and baking powder, and sift together. Bring the butter and eggs to room temperature. Peel the kabocha squash and remove seeds, then chop into very small pieces. Kabocha Squash Pound Cake I made a pound cake with seasonal kabocha squash.
Kabocha Squash Pound Cake is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Kabocha Squash Pound Cake is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have kabocha squash pound cake using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash Pound Cake:
- Make ready 110 grams Kabocha squash (net weight)
- Get 50 grams Unsalted butter
- Prepare 60 grams Cane sugar (white sugar is fine too)
- Make ready 1 large Egg
- Take 1 tbsp Rum
- Make ready 30 grams ☆Almond flour
- Make ready 80 grams ☆Cake flour
- Take 3 grams ☆Baking powder
- Make ready 1 dash ☆Cinnamon powder
When adding in the kabocha squash, it's important to not let the butter and eggs separate! It separates easily if you use eggs taken straight out of the fridge. I made a pound cake with seasonal kabocha squash. If the egg is cold, or if it is added all at once, the batter will separate.
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.
I made a pound cake with seasonal kabocha squash. If the egg is cold, or if it is added all at once, the batter will separate. Make sure you bring the egg to room temperature and add it in small batches, mixing well each time. Korean Sweet Pumpkin Pound Cake (Kabocha Pound Cake) It's fall! and everyone is cooking up orange pumpkins in their kitchen but I am in my corner cooking kabocha squashes and Korean sweet potatoes.
So that’s going to wrap it up with this special food kabocha squash pound cake recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
