Banana & Kabocha Squash Cake
I'm not fond of the gooey texture, so I tried to make a cake that's not gooey even when it has bananas inside. The cake in the picture uses a fruit cake mold. All the batter couldn't fit in the mold, so I made one muffin out of the leftover batter.
Please see the baking time just for your reference. If you cool the cake while covering it with a bowl or something right after it stops steaming, it will become a moist cake by preventing it from drying out.
I use 40 g of sugar to make the meringue, which makes it mildly sweet. Please adjust the amount to your taste. Recipe by La Land
Banana & Kabocha Squash Cake
I'm not fond of the gooey texture, so I tried to make a cake that's not gooey even when it has bananas inside. The cake in the picture uses a fruit cake mold. All the batter couldn't fit in the mold, so I made one muffin out of the leftover batter.
Please see the baking time just for your reference. If you cool the cake while covering it with a bowl or something right after it stops steaming, it will become a moist cake by preventing it from drying out.
I use 40 g of sugar to make the meringue, which makes it mildly sweet. Please adjust the amount to your taste. Recipe by La Land
Cooking Instructions
- 1
Preparation: Remove the fibrous parts out of the kabocha squash and steam until a skewer can piece through easily. Mash the kabocha and let it cool. Mash the banana until creamy.
- 2
Combine the kabocha, banana, and rum mix into a paste. Sift together the dry ingredients marked with ◎. Melt the butter over a double boiler.
- 3
Spread the butter on the mold and either coat with flour or line with parchment paper. Preheat the oven to 170℃.
- 4
Put the ingredients marked with ◆ into a bowl, and create a meringue using the hand mixer at high speed. Whip until the cream forms a thick ribbon when the whisk is lifted.
- 5
Reduce speed to low and slowly mix around to smooth out the cream.
- 6
Add the ingredients marked with ◇ into a bowl and mix until white and thick with a hand mixer. Add the kabocha paste and blend until well incorporated.
- 7
Mix in the melted butter and blend thoroughly.
- 8
Add the sifted dry ingredients. Mix lightly from the bottom with a rubber spatula, being careful not to knead.
- 9
Add the meringue in 3 portions. Fold in carefully so the foam doesn't break down. Add each portion once the mixture is somewhat blended.
- 10
The resulting batter should be glazed and fluffy in texture. Pour it into the mold. Tap the mold lightly on counter top and put it into oven.
- 11
Baking time for your reference: 20 cm pound cake mold: 35 to 40 minutes. Fruit cake mold: 30 to 35 minutes. Muffin mold: 20 to 25 minutes.
- 12
The cake is done once a skewer comes out clean. Remove from mold and let cool. If you can, let it rest overnight to let the taste settle.
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