Kabocha Squash Cake

Name: Kabocha Squash Cake
Yield: 18 servings
Cuisine: American
Ingredients: 400 grams Kabocha squash; 200 ml Heavy cream; 3 Eggs; 90 grams Sugar; 3 tbsp Cake flour; 1 dash Cinnamon; 1 dash Nutmeg

cookpad.japan @cookpad_jp

I rearranged the recipe from my friend to suit my family's taste. This became our family's fall staple dish.

Add your preferred amount of cinnamon and nutmeg. I used 3 shakes of cinnamon and 2 shakes of nutmeg from a jar. Recipe by pampukin

I rearranged the recipe from my friend to suit my family's taste. This became our family's fall staple dish.

Add your preferred amount of cinnamon and nutmeg. I used 3 shakes of cinnamon and 2 shakes of nutmeg from a jar. Recipe by pampukin

cookpad.japan @cookpad_jp

I rearranged the recipe from my friend to suit my family's taste. This became our family's fall staple dish.

Add your preferred amount of cinnamon and nutmeg. I used 3 shakes of cinnamon and 2 shakes of nutmeg from a jar. Recipe by pampukin

I rearranged the recipe from my friend to suit my family's taste. This became our family's fall staple dish.

Add your preferred amount of cinnamon and nutmeg. I used 3 shakes of cinnamon and 2 shakes of nutmeg from a jar. Recipe by pampukin

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Ingredients

18 servings

400 gramsKabocha squash
200 mlHeavy cream
3Eggs
90 gramsSugar
3 tbspCake flour
1 dashCinnamon
1 dashNutmeg

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Steps

1

Chop the kabocha squash into pieces, place in a heatproof dish. Cover with plastic wrap, and microwave for 6 ~ 7 minutes.
2

Add all the ingredients in a blender, and mix.
3

Pour into the mold.
4

Preheat the oven for 170℃.
5

Cover with aluminium foil, and bake in the oven preheated to 170℃ for 25 minutes. Remove the aluminium foil, and continue baking for about 25 minutes.
6

Let it cool, then remove from the pan.