Simple Way to Prepare Speedy Kabocha Squash Pound Cake

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, kabocha squash pound cake. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Kabocha Squash Pound Cake is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Kabocha Squash Pound Cake is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. 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:

1. Make ready 110 grams Kabocha squash (net weight)
2. Make ready 50 grams Unsalted butter
3. Take 60 grams Cane sugar (white sugar is fine too)
4. Make ready 1 large Egg
5. Prepare 1 tbsp Rum
6. Get 30 grams ☆Almond flour
7. Make ready 80 grams ☆Cake flour
8. Make ready 3 grams ☆Baking powder
9. Get 1 dash ☆Cinnamon powder

Instructions to make Kabocha Squash Pound Cake:

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