Easiest Way to Cook Appetizing Comforting Kabocha Squash Cake

Comforting Kabocha Squash Cake. Kabocha Squash Cake with Chai Caramel is a healthier warmly-spiced dessert recipe. Made gluten-free and refined sugar-free, this cake is mostly naturally sweetened using kabocha squash! Also known as that time I made and ate a whole cake and lived to tell the tale.

Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura. It can easily be mistaken for sweet potato due to its color, velvety texture, and buttery flavor. You can have Comforting Kabocha Squash Cake using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Comforting Kabocha Squash Cake

1. It's of Kabocha squash.
2. You need of Cake flour.
3. You need of Sugar.
4. It's of Butter.
5. It's of Egg.
6. You need of Milk.
7. Prepare of Baking powder.
8. It's of Cinnamon.

Kabocha squash is a winter squash with a flavor that's a cross between butternut squash and sweet potato perfect in these fall-inspired recipes. Kabocha Squash Risotto gets an Eastern treatment with kimchi, scallions, a poached egg and more. A comforting meatless meal for the fall and winter. Simple, light and satisfying, tender kabocha squash is a great finish off to a classic congee rice and ginger porridge.

Comforting Kabocha Squash Cake step by step

1. Sift the cake flour and baking powder together. Lightly butter the cake pan (the butter for this is not included in the ingredient list). Dust with flour using a tea strainer and shake off any excess flour..
2. Cook the kabocha squash until soft and mash. Add the butter while it's still hot and mix until smooth. Add the cinnamon..
3. Put the egg in a bowl and beat with a whisk. Add the sugar in 2 batches and mix. Add the milk and mix..
4. Add the mashed kabocha squash into Step 3 and mix really well..
5. Add the flour and mix..
6. Pour the batter into the baking pan, and drop about 10 cm onto a work surface. Bake in a 170℃ preheated oven for 40 minutes..
7. When it's baked, remove from the baking pan and let it cool on a rack..
8. Cut into your desired portion sizes..

We would devour this comforting bowl of seasonal congee for breakfast, lunch or dinner on any day our insides need some warming up. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! It's delicious and nutritious when prepared this simple way! Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin). If you are new to Kabocha it's similar to pumpkin or acorn squash, but even better because it's even.