Hi, I’m Marie. Today, I will show you a way to make kabocha squash pound cake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Kabocha Squash Pound Cake Recipe
Kabocha Squash Pound Cake is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Kabocha Squash Pound Cake is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook kabocha squash pound cake using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Kabocha Squash Pound Cake:
- Make ready 110 grams Kabocha squash (net weight)
- Get 50 grams Unsalted butter
- Prepare 60 grams Cane sugar (white sugar is fine too)
- Make ready 1 large Egg
- Take 1 tbsp
- Get 30 grams ☆Almond flour
- Get 80 grams ☆Cake flour
- Make ready 3 grams ☆Baking powder
- Make ready 1 dash ☆Cinnamon powder
Steps to make Kabocha Squash Pound Cake:
- Bring the butter and egg to room temperature. Sift the ☆ marked ingredients together.
- Peel the skin and discard the seeds from the kabocha (110 g with out seeds and skin) and cut into small pieces. Microwave until soft.
- Place the kabocha into a bowl and roughly mash with a pestle or something similar. Mix in 20 g of sugar and let it cool.
- In another bowl, beat the butter until creamy. Add 40 g of sugar and beat until it becomes whitish.
- Add the beaten egg to the butter little by little.(See the Helpful Hints) Mix in the kabocha and .
- Fold in the sifted ☆ marked ingredients with a rubber spatula.
- Pour the batter into the mold. Drop it on the table a few times to get rid of the air bubbles. Smooth the surface with a rubber spatula and let it sit for 20 minutes. (This will allow it to rise easily.)
- Bake it in the 180℃ preheated oven for 10 minutes. Wet a knife with water and score the cake by making a shallow lengthwise cut. Bake for another 30 minutes.
- Stick a toothpick through the center, and if it comes out clean, it’s done. Remove from the mold and let it cool on a rack.
So that is going to wrap this up for this exceptional dish kabocha squash pound cake recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
