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1
I recommend using Japanese kuri kabocha squash.
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2
Measure out 200 g after removing the seeds and pulp.
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3
Use unpeeled.
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4
Cut into medium sized chunks as shown in the photo.
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5
Sprinkle with 2 teaspoons of water, put the pieces win a heatproof container, cover with plastic wrap and microwave at 600 W for 3 minutes.
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6
While it is still warm mash the kabocha squash, skin and all.
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7
If the kabocha squash is still underdone and hard to mash, return it to the microwave.
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8
This depends on your preference, but it's fine to leave a few lumps in the kabocha squash mash.
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9
Preheat the oven to 180C.
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10
Put the eggs and sugar in a bowl and mix well.
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11
Add the almond flour and powdered milk (you don't need to sift it).
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12
Next, add the mashed kabocha squash from step 3 and mix well to combine.
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13
Pour the batter from step 5 into a parchment paper lined cake pan and place onto a preheated baking tray filled with boiling water.
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14
Bake for 35-40 minutes or until a skewer inserted in the middle comes out clean.
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15
When the cake has cooled downa little, wrap it up in plastic and leave to cool completely.
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16
[If adding toppings:] After baking for about 15 minutes, when the top has dried out, put on the pumpking seeds.
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17
Dried wolfberries will burn in the oven so put them on the cake after it's baked.
