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Sweet Pumpkin Cake Recipe

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

Ingredients: Sweet Pumpkin Cake

  • 30 grams Unsalted butter
  • 15 grams + 30 grams Sugar
  • 1 pinch Salt
  • 2 tbsp ☆Heavy cream
  • 1 tbsp each ☆Milk, condensed milk
  • 2 tsp ☆Rum
  • 160 grams Kabocha squash
  • 25 grams Almond flour
  • 1 medium Egg
  • 10 grams ◎Cake flour
  • 1 1/2 tsp ◎Baking powder
  • 1 dash ◎Cinnamon powder (optional)
  • 1 Walnuts, raisins etc. (optional)

How to Make Sweet Pumpkin Cake

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Sweet Pumpkin Cake in your home by yourself.

    Step 1
  • Take the skin, seeds and fibrous part off the kabocha squash, cut up and microwave until tender. Pass through a sieve, and measure out 160 g. Mix in 15 g of sugar.
  • Step 2
  • Put the butter in a bowl and bring to room temperature. Bring the egg to room temperature too. If needed, line the cake tin you'll be using with parchment paper.
  • Step 3
  • Start preheating the oven to 180°C. Sift the ◎ ingredients together. It's just a small amount so a tea strainer is handy for this.
  • Step 4
  • Cream the butter until smooth with a whisk. Add the remaining 30 g of sugar and cream together well. When its light and fluffy, add in the salt.
  • Step 5
  • Add all the ☆ ingredients in the order listed, then add the kabocha squash from step 1 (in 2 to 3 batches) and mix in. If you want to omit the rum, substitute a little milk. Mix in the almond flour.
  • Step 6
  • Add the egg, and mix well again. You don't have to beat the egg in a separate bowl, just break it straight in. Next, sift in the ◎ ingredients and mix. You can just use a whisk for this.
  • Step 7
  • Pour the batter into the cake tin, level out the surface, and bake in the preheated oven for about 30 minutes.
  • Step 8
  • This is how it looks when it's done baking. The baking time is a guideline, so please adjust it to your oven.
  • Step 9
  • Leave the cake covered until it settles and becomes easy to cut.
  • Step 10
  • When it has cooled down, it will shrink a bit as shown.
  • Step 11
  • Cut into easy to eat pieces and it's done. In the main photo above, I topped each piece with a mixture of cream cheese, heavy cream, and a little sugar, plus raisins etc.
  • Step 12
  • Bonus: This is the same cake baked in a 15 x 15cm square tin. Baking time is 20 minutes. I added pumpkin seeds on top at step 7.
  • Step 13
  • You can use honey instead of the condensed milk. I didn't use much butter, so I added the condensed milk to make the cake easier to cut into slices. Use whichever you like. However, if you use honey, the cake will brown a little faster, so be careful not to let it burn. This is one I made with honey, by the way.
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