Ingredients
90 grams Cake flour
130 grams Kabocha squash
50 ml Vegetable oil
1 Egg
50 grams Sugar
1 grams Baking powder
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Microwave the kabocha squash until softened, mash then let cool. (You may not need to cool). In a bowl, combine the vegetable oil, egg and sugar. Add the mashed kabocha squash and combine. Fold in the flour and baking powder into the kabocha mixture (no need to sift). Pour the batter in to a pound cake mold and bake in the 170C oven for 45 minutes.