Comforting Kabocha Squash Cake – a delicious recipe with squash, flour, Sugar, Butter, Egg, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift the cake flour and baking powder together.
2
Lightly butter the cake pan (the butter for this is not included in the ingredient list).
3
Dust with flour using a tea strainer and shake off any excess flour.
4
Cook the kabocha squash until soft and mash.
5
Add the butter while it's still hot and mix until smooth.
6
Add the cinnamon.
7
Put the egg in a bowl and beat with a whisk.
8
Add the sugar in 2 batches and mix.
9
Add the milk and mix.
10
Add the mashed kabocha squash into Step 3 and mix really well.
11
Add the flour and mix.
12
Pour the batter into the baking pan, and drop about 10 cm onto a work surface.
13
Bake in a 170C preheated oven for 40 minutes.
14
When it's baked, remove from the baking pan and let it cool on a rack.
15
Cut into your desired portion sizes.
288
kcal
Calories
9
g
Fat
52
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 100 grams Kabocha squash, 80 grams Cake flour, 60 grams Sugar, 30 grams Butter, and more.
Yes, Comforting Kabocha Squash Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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