Step-by-Step Guide to Make Award-winning Kabocha Squash Pound Cake

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kabocha squash pound cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Kabocha Squash Pound Cake is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Kabocha Squash Pound Cake is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have kabocha squash pound cake using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha Squash Pound Cake:

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

Steps 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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