Sweet Pumpkin Cake

Name: Sweet Pumpkin Cake
Yield: 4 servings
Cuisine: American
Ingredients: 30 grams Unsalted butter; 15 grams + 30 grams Sugar; 1 pinch Salt; 2 tbsp ☆Heavy cream; 1 tbsp each ☆Milk, condensed milk; 2 tsp ☆Rum; 160 grams Kabocha squash; 25 grams Almond flour; 1 medium Egg; 10 grams ◎Cake flour; 1 1/2 tsp ◎Baking powder; 1 dash ◎Cinnamon powder (optional); 1 Walnuts, raisins etc. (optional)

cookpad.japan @cookpad_jp

I re-discovered a test recipe memo I'd written down by coincidence. It said "I like it. Use more almond flour." But I hadn't written down the number of eggs to use, and the amount of flour seemed really low. I guessed that it might be 1 egg, so I tried it with added almond flour and 1 egg and it seemed to work. Maybe I wanted to use up some leftover fresh cream or something or make a sweet potato like cake. So, that's kind of what it's like, even though it's a kabocha squash cake.

When cut or pureed in step 1, if you feel that the kabocha squash you have is watery, it may be safer to leave out the milk (I've tried it out). If you add some vanilla oil in step 5 it's delicious.
The sugar amount indicated in the recipe is for a pretty sweet kabocha squash. If it's difficult to adjust the sweetness before baking, try to adjust it afterwards by sprinkling on some powdered sugar or something. I also recommend serving the cake with ice cream.
I originally made this cake with sweet potatoes, so you could make it with sifted sweet potato instead of kabocha squash. Recipe by Sabumochi

cookpad.japan @cookpad_jp

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Ingredients

4 servings

30 gramsUnsalted butter
15 grams+ 30 grams Sugar
1 pinchSalt
2 tbsp☆Heavy cream
1 tbspeach ☆Milk, condensed milk
2 tsp☆Rum
160 gramsKabocha squash
25 gramsAlmond flour
1 mediumEgg
10 grams◎Cake flour
1 1/2 tsp◎Baking powder
1 dash◎Cinnamon powder (optional)
1Walnuts, raisins etc. (optional)

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Steps

1

Take the skin, seeds and fibrous part off the kabocha squash, cut up and microwave until tender. Pass through a sieve, and measure out 160 g. Mix in 15 g of sugar.
2

Put the butter in a bowl and bring to room temperature. Bring the egg to room temperature too. If needed, line the cake tin you'll be using with parchment paper.
3

Start preheating the oven to 180°C. Sift the ◎ ingredients together. It's just a small amount so a tea strainer is handy for this.
4

Cream the butter until smooth with a whisk. Add the remaining 30 g of sugar and cream together well. When its light and fluffy, add in the salt.
5

Add all the ☆ ingredients in the order listed, then add the kabocha squash from step 1 (in 2 to 3 batches) and mix in. If you want to omit the rum, substitute a little milk. Mix in the almond flour.
6

Add the egg, and mix well again. You don't have to beat the egg in a separate bowl, just break it straight in. Next, sift in the ◎ ingredients and mix. You can just use a whisk for this.
7

Pour the batter into the cake tin, level out the surface, and bake in the preheated oven for about 30 minutes.
8

This is how it looks when it's done baking. The baking time is a guideline, so please adjust it to your oven.
9

Leave the cake covered until it settles and becomes easy to cut.
10

When it has cooled down, it will shrink a bit as shown.
11

Cut into easy to eat pieces and it's done. In the main photo above, I topped each piece with a mixture of cream cheese, heavy cream, and a little sugar, plus raisins etc.
12

Bonus: This is the same cake baked in a 15 x 15cm square tin. Baking time is 20 minutes. I added pumpkin seeds on top at step 7.
13

You can use honey instead of the condensed milk. I didn't use much butter, so I added the condensed milk to make the cake easier to cut into slices. Use whichever you like. However, if you use honey, the cake will brown a little faster, so be careful not to let it burn. This is one I made with honey, by the way.