Recipe of Favorite Flour and Fat Free Moist Kabocha Squash Cake

Flour and Fat Free Moist Kabocha Squash Cake.

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, flour and fat free moist kabocha squash cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Flour and Fat Free Moist Kabocha Squash Cake is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. 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 which I’ve loved my entire life.

To begin with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Flour and Fat Free Moist Kabocha Squash Cake:

  1. {Make ready 200 grams of Kabocha squash.
  2. {Take 80 grams of Sugar.
  3. {Take 2 of of any size Egg.
  4. {Take 50 grams of Almond flour.
  5. {Prepare 15 grams of Skim milk powder.
  6. {Make ready of 【Topping】.
  7. {Take 1 of Pumpkin seeds, dried wolfberries.

Steps 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’s going to wrap this up for this exceptional food flour and fat free moist kabocha squash cake recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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