Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, light and moist! kabocha cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Wash the kabocha squash, and remove the seeds. Cover with plastic wrap, and microwave to soften. Scoop out only the yellow part, and put in a blender. Add the milk and heavy cream to the blender, then mix until the mixture becomes smooth.
Light and Moist! Kabocha Cake is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Light and Moist! Kabocha Cake is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have light and moist! kabocha cake using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Light and Moist! Kabocha Cake:
- Make ready 100 grams ●Cake flour
- Get 1/2 tsp ●Baking powder
- Make ready 1/2 tsp ●Cinnamon
- Take 100 grams Unsalted butter
- Make ready 90 grams Granulated sugar
- Prepare 2 Eggs (L)
- Get 120 grams Mashed kabocha squash
- Get 1 tbsp Heavy cream
- Get 40 grams Red grapes (or raisins)
- Get 1 dash Rum essence or rum (optional)
- Take Toppings:
- Take 1 powdered sugar + egg white Icing
- Get 1 optional Kabocha seeds
- Prepare 1 optional Silver dragées
Mix in honey, milk, oil, and egg until batter is smooth. Pour batter into the greased cake pan. Gently press cashews into the batter for decoration. The cake was tender, moist, and lightly sweetened.
Steps to make Light and Moist! Kabocha Cake:
- Bring the butter and eggs to room temperature. Mix the ● ingredients together and sift 3 times.
- Put the butter in a bowl, and mix with a handheld mixer on the low-speed setting until white and creamy (you can use a whisk too).
- Add the granulated sugar in 3 batches. Beat the butter and sugar with the hand mixer on low speed until fluffy.
- Beat the eggs, and add to the bowl little by little, with the hand mixer set on medium speed.
- Add the mashed kabocha squash and heavy cream, and keep mixing.
- When everything is well mixed, add the ● ingredients all at once. Mix it in with a rubber spatula using a cut-and-fold motion. Don't overwork the batter!
- Just before the batter loses its flouriness, add the red grapes (or raisins) and rum (or rum essence), and mix until the batter is not floury anymore and turns glossy.
- Divide the batter between the 4 molds. Bake in a preheated 360F/180C oven for 20 minutes. They are done if a bamboo skewer inserted in the middle comes out clean.
- While the cakes are baking, mix the powdered sugar with a little egg white to make a rather stiff icing. Drizzle the icing over the cakes while they're still warm.
- Decorate the cakes before the icing hardens with kabocha seeds and silver dragées, and they're done! You can just dust the cakes with powdered sugar instead of putting on icing and they'll be just as cute.
- The cakes are so soft and moist! The raisins and the hint of cinnamon are keys to their wonderful flavor.
- How about wrapping them like this to give as gifts? The recipients are sure to be happy!
- Ready to serve and ENJOY!
Gently press cashews into the batter for decoration. The cake was tender, moist, and lightly sweetened. The raisins gave it added sweetness and the walnuts provided the crunch and texture. You do need a sushi mat or a kitchen towel to help roll the squash mixture into a log. Apart from that, this Steamed Kabocha Cake is relatively easy to make with only a few ingredients needed.
So that’s going to wrap it up with this exceptional food light and moist! kabocha cake recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
