Flour and Fat Free Moist Kabocha Squash Cake
Flour and Fat Free Moist Kabocha Squash Cake

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, flour and fat free moist kabocha squash cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Flour and Fat Free Moist Kabocha Squash Cake is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Flour and Fat Free Moist Kabocha Squash Cake is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have flour and fat free moist kabocha squash cake using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Flour and Fat Free Moist Kabocha Squash Cake:
  1. Prepare 200 grams Kabocha squash
  2. Take 80 grams Sugar
  3. Prepare 2 of any size Egg
  4. Get 50 grams Almond flour
  5. Make ready 15 grams Skim milk powder
  6. Take 【Topping】
  7. Get 1 Pumpkin seeds, dried wolfberries
Instructions to make Flour and Fat Free Moist Kabocha Squash Cake:
  1. I recommend using Japanese kuri kabocha squash. Measure out 200 g after removing the seeds and pulp. Use unpeeled.
  2. Cut into medium sized chunks as shown in the photo. 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.
  3. While it is still warm mash the kabocha squash, skin and all. If the kabocha squash is still underdone and hard to mash, return it to the microwave. This depends on your preference, but it's fine to leave a few lumps in the kabocha squash mash.
  4. Preheat the oven to 180℃. Put the eggs and sugar in a bowl and mix well.
  5. Add the almond flour and powdered milk (you don't need to sift it). Next, add the mashed kabocha squash from step 3 and mix well to combine.
  6. Pour the batter from step 5 into a parchment paper lined cake pan and place onto a preheated baking tray filled with boiling water.
  7. Bake for 35-40 minutes or until a skewer inserted in the middle comes out clean. When the cake has cooled downa little, wrap it up in plastic and leave to cool completely.
  8. [If adding toppings:] After baking for about 15 minutes, when the top has dried out, put on the pumpking seeds. Dried wolfberries will burn in the oven so put them on the cake after it's baked.

So that is going to wrap it up for this special food flour and fat free moist kabocha squash cake recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!