Pound Cake with Kabocha and Cream Cheese – a delicious recipe with flour, Baking powder, Eggs, Sugar, Olive oil, squash. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Boil or microwave the kabocha until softened.
2
Peel the skin and mash.
3
Place the eggs in a bowl.
4
Add the sugar and beat until thick and pale.
5
Add the olive oil and mashed kabocha and combine.
6
Sift the dry ingredients into the egg mixture and fold in.
7
Cut the cream cheese into bite-size pieces.
8
Pour half of the batter into the mold and place the cream cheese pieces on top.
9
Pour in the rest of the batter.
10
Bake in the 180C preheated oven for 30 minutes.
11
Cut once the cake has completely cooled.
12
Wrap tightly with plastic wrap!
13
You could also freeze it.
14
You can see the cream cheese when you slice into the cake.
15
For an olive oil pound cake, check out
3206
kcal
Calories
20
g
Fat
771
g
Carbs
10
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 100 grams Cake flour, 1 tsp Baking powder, 2 Eggs, 30 grams~ Sugar, and more.
Yes, Pound Cake with Kabocha and Cream Cheese 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
