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Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, rich "pumpkin" or kabocha squash cake using tasty kabocha squash. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash is something that I’ve loved my whole life. They’re fine and they look wonderful.

Today is all about my favorite fall vegetable–KABOCHA SQUASH! Plus, once you know how to cook it, you can also easily use kabocha squash puree as a canned pumpkin puree alternative (it's MUCH better)! Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh.

To get started with this particular recipe, we have to first prepare a few components. You can cook rich "pumpkin" or kabocha squash cake using tasty kabocha squash using 15 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash:

1. Make ready For the kabocha squash cake batter:
2. Prepare Kabocha squash (a dense, floury type)
3. Get to 70 grams Sugar
4. Take Salt
5. Make ready Butter
6. Take Honey
7. Prepare Eggs
8. Get to 200 grams Heavy cream
9. Make ready optional Cinnamon powder
10. Make ready For the cookie dough:
11. Make ready Plain flour
12. Take Sugar
13. Get Butter
14. Prepare Milk
15. Get Roasted black sesame seeds

Use kabocha or butternut squash for a simple vegetarian meal. Sometimes known as Japanese pumpkin, kabocha squash has a rich, sweet flavor. Try out these tasty kabocha squash recipes this season! A delicious variety of kabocha squash recipes - soups, kabocha fries, donuts, fritters.

Instructions to make Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash:

1. Remove the seeds and skin from the kabocha squash and make ready about 400 g of flesh. Cut into pieces and cook until tender.
2. While the kabocha squash is cooking, make the cookie crust. Put all the cookie dough ingredients into a bowl and mix well with your hands.
3. When the dough comes together, use it to line the base of the cake tin. Prick the base with a fork and chill in the refrigerator. Preheat oven to 180°C.
4. Mash the cooked kabocha squash up roughly. Add the sugar, salt, butter and honey while the kabocha squash is still hot and mix well.
5. ※I usually use 50 g of sugar for this because the pumpkin itself is naturallly sweet.
6. Add the eggs and heavy cream, and mix well in a blender. If you don't have a blender use a food processor or a handheld mixker to make a smooth batter. ☆
7. If you're using cinnamon, add it in at step 6. If you want to enjoy the flavor of the kabocha squash itself do not add any cinnamon.
8. Pour the cake batter into the cake tin with the crust from step 3. Drop the cake tin gently onto your counter several times to knock out any air bubbles.
9. Lower the oven temperature to 170°C and bake for 50 to 60 minutes. Cover with aluminium foil when the surface is as browned as you want it to be.
10. ※When you open the oven door, the temperatuer is lowered, so set the temperature higher at first than you need for baking. It's best to heat up the oven tray too.
11. ※The cake will puff up, but it will shrink down when it's out of the oven. This cake doesn't have any flour so do not overcook. Otherwise the cake will be very dry.
12. When a skewer inserted into the cake comes out clean it is done. If there is some batter on the skewer, bake the cake for a while longer.
13. If the batter stuck on a skewer is not runny it is fine!! If the cake is rather stiff when you stick the skewer in, it's OK. This cake tastes best when it's a bit soft and liquid rather than over baked.
14. Chill the cake before serving. It think it's definitely tastier that way!! Plus, unless you let it cool down it's really hard to slice properly.
15. The sesame seeds and cookie crust really go well together!! Please be sure to add the sesame seeds!! When the cake is sliced, the sesame seeds make it look really pretty too.
16. It looks better baked in a 18 cm diameter cake tin. If you don't have an 18 cm tin use a 21 cm one.
17. This is baked in a 21 cm cake tin. It still looks quite elegant and nice, I think.

Some Japanese Pumpkin Kabocha can taste like Russet potatoes. Like other squash family members, it is commonly mixed in side dishes and soups or anywhere pumpkin, potato, or other squash would be. It is rich in beta-carotene, with iron, vitamin C, potassium, and smaller traces of. It's delicious and nutritious when prepared this simple way! When I started this blog I intended Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin).

So that is going to wrap this up for this special food rich "pumpkin" or kabocha squash cake using tasty kabocha squash recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!