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Kabocha Squash Pound Cake Recipe

Kabocha Squash Pound Cake Recipe
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Serving : 4
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Prepare the ingredients before making Kabocha Squash Pound Cake in your home. Then, follow these steps below to serve Kabocha Squash Pound Cake for your family or friends.

Ingredients: Kabocha Squash Pound Cake

  • 110 grams Kabocha squash (net weight)
  • 50 grams Unsalted butter
  • 60 grams Cane sugar (white sugar is fine too)
  • 1 large Egg
  • 1 tbsp Rum
  • 30 grams ☆Almond flour
  • 80 grams ☆Cake flour
  • 3 grams ☆Baking powder
  • 1 dash ☆Cinnamon powder

How to Make Kabocha Squash Pound Cake

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Kabocha Squash Pound Cake in your home by yourself.

    Step 1
  • Bring the butter and egg to room temperature. Sift the ☆ marked ingredients together.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • In another bowl, beat the butter until creamy. Add 40 g of sugar and beat until it becomes whitish.
  • Step 5
  • Add the beaten egg to the butter little by little.(See the Helpful Hints) Mix in the kabocha and rum.
  • Step 6
  • Fold in the sifted ☆ marked ingredients with a rubber spatula.
  • Step 7
  • 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.)
  • Step 8
  • 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.
  • Step 9
  • 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.
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