Banana & Kabocha Squash Cake

Name: Banana & Kabocha Squash Cake
Yield: 8 servings
Cuisine: American
Ingredients: 70 grams ○ Kabocha squash (unpeeled); 70 grams ○ Banana; 1 tbsp ○ Rum; 70 grams ◎ Cake flour; 70 grams ◎ Almond flour; 1 tsp ◎ Baking powder; 2 medium ◆ Egg whites; 40 to 45 grams ◆ Raw cane sugar; 1 dash ◆ Salt; 2 medium ◇ Egg yolks; 30 grams ◇ Raw cane sugar; 70 grams Melted butter (unsalted)

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

8 servings

70 grams○ Kabocha squash (unpeeled)
70 grams○ Banana
1 tbsp○ Rum
70 grams◎ Cake flour
70 grams◎ Almond flour
1 tsp◎ Baking powder
2 medium◆ Egg whites
40to 45 grams ◆ Raw cane sugar
1 dash◆ Salt
2 medium◇ Egg yolks
30 grams◇ Raw cane sugar
70 gramsMelted butter (unsalted)

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Steps

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.