Kabocha Squash Pound Cake

Name: Kabocha Squash Pound Cake
Yield: 4 servings
Cuisine: American
Ingredients: 110 grams Kabocha squash (net weight); 50 grams Unsalted butter; 60 grams Cane sugar (white sugar is fine too); 1 large Egg; 1 tbsp Rum; 30 grams ☆Almond flour; 80 grams ☆Cake flour; 3 grams ☆Baking powder; 1 dash ☆Cinnamon powder

cookpad.japan @cookpad_jp

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. If the batter separates, add about 1 tablespoon of and combine. Recipe by Akito mama

I made a pound cake with seasonal kabocha squash.

cookpad.japan @cookpad_jp

I made a pound cake with seasonal kabocha squash.

Saved

Ingredients

4 servings

110 gramsKabocha squash (net weight)
50 gramsUnsalted butter
60 gramsCane sugar (white sugar is fine too)
1 largeEgg
1 tbspRum
30 grams☆Almond flour
80 grams☆Cake flour
3 grams☆Baking powder
1 dash☆Cinnamon powder

Saved

Steps

1

Bring the butter and egg to room temperature. Sift the ☆ marked ingredients together.
2

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.
3

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.
4

In another bowl, beat the butter until creamy. Add 40 g of sugar and beat until it becomes whitish.
5

Add the beaten egg to the butter little by little.(See the Helpful Hints) Mix in the kabocha and rum.
6

Fold in the sifted ☆ marked ingredients with a rubber spatula.
7

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.)
8

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.
9

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.