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1
Take the skin, seeds and fibrous part off the kabocha squash, cut up and microwave until tender.
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2
Pass through a sieve, and measure out 160 g. Mix in 15 g of sugar.
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3
Put the butter in a bowl and bring to room temperature.
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4
Bring the egg to room temperature too.
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5
If needed, line the cake tin you'll be using with parchment paper.
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6
Start preheating the oven to 180C.
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7
Sift the ingredients together.
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8
It's just a small amount so a tea strainer is handy for this.
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9
Cream the butter until smooth with a whisk.
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10
Add the remaining 30 g of sugar and cream together well.
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11
When its light and fluffy, add in the salt.
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12
Add all the ingredients in the order listed, then add the kabocha squash from step 1 (in 2 to 3 batches) and mix in.
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13
If you want to omit the rum, substitute a little milk.
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14
Mix in the almond flour.
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15
Add the egg, and mix well again.
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16
You don't have to beat the egg in a separate bowl, just break it straight in.
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17
Next, sift in the ingredients and mix.
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18
You can just use a whisk for this.
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19
Pour the batter into the cake tin, level out the surface, and bake in the preheated oven for about 30 minutes.
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20
This is how it looks when it's done baking.
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21
The baking time is a guideline, so please adjust it to your oven.
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22
Leave the cake covered until it settles and becomes easy to cut.
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23
When it has cooled down, it will shrink a bit as shown.
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24
Cut into easy to eat pieces and it's done.
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25
In the main photo above, I topped each piece with a mixture of cream cheese, heavy cream, and a little sugar, plus raisins etc.
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26
Bonus: This is the same cake baked in a 15 x 15cm square tin.
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27
Baking time is 20 minutes.
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28
I added pumpkin seeds on top at step 7.
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29
You can use honey instead of the condensed milk.
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30
I didn't use much butter, so I added the condensed milk to make the cake easier to cut into slices.
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31
Use whichever you like.
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32
However, if you use honey, the cake will brown a little faster, so be careful not to let it burn.
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33
This is one I made with honey, by the way.
