Hi, I’m Kate. Today, I will show you a way to prepare flour and fat free moist kabocha squash cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really 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 popular of recent trending meals on earth. It’s easy, it is quick, 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 entire life. They are fine and they look fantastic.
To get started with this recipe, we must 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 it.
The ingredients needed to make Flour and Fat Free Moist Kabocha Squash Cake:
- Make ready 200 grams Kabocha squash
- Prepare 80 grams Sugar
- Make ready 2 of any size Egg
- Get 50 grams Almond flour
- Take 15 grams Skim milk powder
- Prepare 【Topping】
- Get 1 Pumpkin seeds, dried wolfberries
Steps 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’s going to wrap this up for this special dish flour and fat free moist kabocha squash cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
