Mikas Kabocha Cake Pumpkin Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.
• Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom.
• Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
• Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
• Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust.
• Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.

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.

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.