Hi, I’m Laura. Today, I’m gonna show you how to make flour and fat free moist kabocha squash cake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Flour and Fat Free Moist Kabocha Squash Cake Recipe
Flour and Fat Free Moist Kabocha Squash Cake is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Flour and Fat Free Moist Kabocha Squash Cake is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have flour and fat free moist kabocha squash cake using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Flour and Fat Free Moist Kabocha Squash Cake:
- Take Kabocha squash
- Make ready Sugar
- Prepare of any size Egg
- Get Almond flour
- Make ready Skim milk powder
- Prepare 【Topping】
- Get Pumpkin seeds, dried wolfberries
Instructions to make Flour and Fat Free Moist Kabocha Squash Cake:
- I recommend using Japanese kuri kabocha squash. Measure out 200 g after removing the seeds and pulp. Use unpeeled.
- Cut into medium sized chunks as shown in the photo. Sprinkle with 2 teaspoons of water, put the pieces win a heatproof container, cover with plastic wrap and microwave at 600 W for 3 minutes.
- While it is still warm mash the kabocha squash, skin and all. If the kabocha squash is still underdone and hard to mash, return it to the microwave. This depends on your preference, but it’s fine to leave a few lumps in the kabocha squash mash.
- Preheat the oven to 180℃. Put the eggs and sugar in a bowl and mix well.
- Add the almond flour and powdered milk (you don’t need to sift it). Next, add the mashed kabocha squash from step 3 and mix well to combine.
- Pour the batter from step 5 into a parchment paper lined cake pan and place onto a preheated baking tray filled with boiling water.
- Bake for 35-40 minutes or until a skewer inserted in the middle comes out clean. When the cake has cooled downa little, wrap it up in plastic and leave to cool completely.
- [If adding toppings:] After baking for about 15 minutes, when the top has dried out, put on the pumpking seeds. Dried wolfberries will burn in the oven so put them on the cake after it’s baked.
So that is going to wrap this up for this exceptional dish flour and fat free moist kabocha squash cake recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
