MIKA'S KABOCHA CAKE (PUMPKIN CAKE)
Very healthy and easy to make. The natural sweetness comes from the pumpkin and honey. The recipe makes a very small cake because I only had a little bit of leftover pumpkin. Created this primarily for Mom, who's watching her weight but loves cake.
Provided by Mikaaa
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
- Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 40.1 g, Cholesterol 24.5 mg, Fat 17 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 323.8 mg, Sugar 19.4 g
KABOCHA SQUASH CAKE WITH BROWN SUGAR CREAM
Provided by Will Goldfarb
Categories Cake Beer Milk/Cream Dessert Bake Vanilla Squash Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- For brown sugar cream:
- Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.
- Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
- For cakes:
- Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.
- Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.
KABOCHA SQUASH CAKE
"Yokan is a very sweet dessert often eaten with Green Tea" Serve this version with fruit.
Provided by That is Dr House to
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off hard part from top and bottom of Kobocha then cut into 3 to 4 wedges. Scoop out the seeds and cut into chunks.
- Steam in steamer, covered, for 15 minutes over med heat then use a chopstick and see if it can be pushed into center easily. Remove and leave covered for 5 minutes.
- Remove skin. Mash flesh and push thru sieve or process in food processor. Transfer to mixing bowl and add rest of ingredients. Mix well.
- Roll out makisu sushi mat as if you were making sushi. Wet muslin slighly and lay on mat. Spread mix on evenly. Hold nearest end and tightly roll up to other end. Close both other ends by rolling up or folding over muslin.
- Put roll in steamer for 5 minutes. Remove from heat and let rest 5 more minutes.
- Open the makisu when roll has cooled. Cut into 1 inch thick slices and serve cold on plates with thinly sliced nashi and kaki if desired.
Nutrition Facts : Calories 83.3, Fat 2.2, SaturatedFat 0.8, Cholesterol 94.4, Sodium 152.8, Carbohydrate 14.5, Fiber 1.5, Sugar 4, Protein 2.4
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