Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash

Name: Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash
Yield: 6 servings
Cuisine: American
Ingredients: 400 grams Kabocha squash (a dense, floury type); 50 to 70 grams Sugar; 3 grams Salt; 30 grams Butter; 1 1/2 tbsp Honey; 2 Eggs; 150 to 200 grams Heavy cream; 1 optional Cinnamon powder; 80 grams Plain flour; 30 grams Sugar; 40 grams Butter; 1 tsp Milk; 5 grams Roasted black sesame seeds

cookpad.japan @cookpad_jp

When I used a tasty kabocha squash to make a cake, it was so delicious I would have bought it in a store, so I wrote out the recipe.

☆Do not use watery kabocha squash. I don't use any flour so it is quite difficult to bake. Use a floury kabocha squash.
☆If the kabocha squash dense and floury but not so sweet, add more sugar. Recipe by Toshichinno yome

When I used a tasty kabocha squash to make a cake, it was so delicious I would have bought it in a store, so I wrote out the recipe.

cookpad.japan @cookpad_jp

When I used a tasty kabocha squash to make a cake, it was so delicious I would have bought it in a store, so I wrote out the recipe.

Saved

Ingredients

6 servings

For the kabocha squash cake batter:
400 gramsKabocha squash (a dense, floury type)
50to 70 grams Sugar
3 gramsSalt
30 gramsButter
1 1/2 tbspHoney
2Eggs
150to 200 grams Heavy cream
1optional Cinnamon powder
For the cookie dough:
80 gramsPlain flour
30 gramsSugar
40 gramsButter
1 tspMilk
5 gramsRoasted black sesame seeds

Saved

Steps

1

Remove the seeds and skin from the kabocha squash and make ready about 400 g of flesh. Cut into pieces and cook until tender.
2

While the kabocha squash is cooking, make the cookie crust. Put all the cookie dough ingredients into a bowl and mix well with your hands.
3

When the dough comes together, use it to line the base of the cake tin. Prick the base with a fork and chill in the refrigerator. Preheat oven to 180°C.
4

Mash the cooked kabocha squash up roughly. Add the sugar, salt, butter and honey while the kabocha squash is still hot and mix well.
5

※I usually use 50 g of sugar for this because the pumpkin itself is naturallly sweet.
6

Add the eggs and heavy cream, and mix well in a blender. If you don't have a blender use a food processor or a handheld mixker to make a smooth batter. ☆
7

If you're using cinnamon, add it in at step 6. If you want to enjoy the flavor of the kabocha squash itself do not add any cinnamon.
8

Pour the cake batter into the cake tin with the crust from step 3. Drop the cake tin gently onto your counter several times to knock out any air bubbles.
9

Lower the oven temperature to 170°C and bake for 50 to 60 minutes. Cover with aluminium foil when the surface is as browned as you want it to be.
10

※When you open the oven door, the temperatuer is lowered, so set the temperature higher at first than you need for baking. It's best to heat up the oven tray too.
11

※The cake will puff up, but it will shrink down when it's out of the oven. This cake doesn't have any flour so do not overcook. Otherwise the cake will be very dry.
12

When a skewer inserted into the cake comes out clean it is done. If there is some batter on the skewer, bake the cake for a while longer.
13

If the batter stuck on a skewer is not runny it is fine!! If the cake is rather stiff when you stick the skewer in, it's OK. This cake tastes best when it's a bit soft and liquid rather than over baked.
14

Chill the cake before serving. It think it's definitely tastier that way!! Plus, unless you let it cool down it's really hard to slice properly.
15

The sesame seeds and cookie crust really go well together!! Please be sure to add the sesame seeds!! When the cake is sliced, the sesame seeds make it look really pretty too.
16

It looks better baked in a 18 cm diameter cake tin. If you don't have an 18 cm tin use a 21 cm one.
17

This is baked in a 21 cm cake tin. It still looks quite elegant and nice, I think.