Moist and Rich Kabocha Cake

Name: Moist and Rich Kabocha Cake
Yield: 6 servings
Cuisine: American
Ingredients: 300 grams Kabocha squash; 2 Eggs; 60 grams Sugar; 50 grams Butter (salted or unsalted); 40 grams White flour; 1 Vanilla extract

cookpad.japan @cookpad_jp

I wanted to make a dessert with kabocha squash.

It's delicious when chilled in the refrigerator.
You could pound it into a smooth paste or leave chunks for texture. Recipe by Fururu

I wanted to make a dessert with kabocha squash.

It's delicious when chilled in the refrigerator.
You could pound it into a smooth paste or leave chunks for texture. Recipe by Fururu

cookpad.japan @cookpad_jp

I wanted to make a dessert with kabocha squash.

It's delicious when chilled in the refrigerator.
You could pound it into a smooth paste or leave chunks for texture. Recipe by Fururu

I wanted to make a dessert with kabocha squash.

It's delicious when chilled in the refrigerator.
You could pound it into a smooth paste or leave chunks for texture. Recipe by Fururu

Saved

Ingredients

6 servings

300 gramsKabocha squash
2Eggs
60 gramsSugar
50 gramsButter (salted or unsalted)
40 gramsWhite flour
1Vanilla extract

Saved

Steps

1

Cut the kabocha squash into small pieces and microwave at 500 W for 5 minutes.
2

When softened, peel the skin, and mash.
3

Add the butter and sugar and combine. Then add the eggs.
4

Add the flour and combine until smooth.
5

Line the cake pan with parchment paper and pour in the batter.
6

Bake in the 180℃ oven for 40 minutes.