Steps to Prepare Any-night-of-the-week Banana & Kabocha Squash Cake

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Ultimate Banana & Kabocha Squash Cake. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Banana & Kabocha Squash Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Banana & Kabocha Squash Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Banana & Kabocha Squash Cake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Banana & Kabocha Squash Cake using 12 ingredients and 12 steps. Here is how you cook it.

I'm not fond of the gooey texture, so I tried to make a cake that's not gooey even when it has bananas inside. The cake in the picture uses a fruit cake mold. All the batter couldn't fit in the mold, so I made one muffin out of the leftover batter. Please see the baking time just for your reference. If you cool the cake while covering it with a bowl or something right after it stops steaming, it will become a moist cake by preventing it from drying out. I use 40 g of sugar to make the meringue, which makes it mildly sweet. Please adjust the amount to your taste. Recipe by La Land

Ingredients and spices that need to be Get to make Banana & Kabocha Squash Cake:

1. 70 grams ○ Kabocha squash (unpeeled)
2. 70 grams ○ Banana
3. 1 tbsp ○ Rum
4. 70 grams ◎ Cake flour
5. 70 grams ◎ Almond flour
6. 1 tsp ◎ Baking powder
7. 2 medium ◆ Egg whites
8. 40 to 45 grams ◆ Raw cane sugar
9. 1 dash ◆ Salt
10. 2 medium ◇ Egg yolks
11. 30 grams ◇ Raw cane sugar
12. 70 grams Melted butter (unsalted)

Instructions to make to make Banana & Kabocha Squash Cake

1. Preparation: Remove the fibrous parts out of the kabocha squash and steam until a skewer can piece through easily. Mash the kabocha and let it cool. Mash the banana until creamy.
2. Combine the kabocha, banana, and rum mix into a paste. Sift together the dry ingredients marked with ◎. Melt the butter over a double boiler.
3. Spread the butter on the mold and either coat with flour or line with parchment paper. Preheat the oven to 170℃.
4. Put the ingredients marked with ◆ into a bowl, and create a meringue using the hand mixer at high speed. Whip until the cream forms a thick ribbon when the whisk is lifted.
5. Reduce speed to low and slowly mix around to smooth out the cream.
6. Add the ingredients marked with ◇ into a bowl and mix until white and thick with a hand mixer. Add the kabocha paste and blend until well incorporated.
7. Mix in the melted butter and blend thoroughly.
8. Add the sifted dry ingredients. Mix lightly from the bottom with a rubber spatula, being careful not to knead.
9. Add the meringue in 3 portions. Fold in carefully so the foam doesn't break down. Add each portion once the mixture is somewhat blended.
10. The resulting batter should be glazed and fluffy in texture. Pour it into the mold. Tap the mold lightly on counter top and put it into oven.
11. Baking time for your reference: 20 cm pound cake mold: 35 to 40 minutes. Fruit cake mold: 30 to 35 minutes. Muffin mold: 20 to 25 minutes.
12. The cake is done once a skewer comes out clean. Remove from mold and let cool. If you can, let it rest overnight to let the taste settle.

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So that's going to wrap this up for this special food Easiest Way to Make Favorite Banana & Kabocha Squash Cake. Thank you very much for your time. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!