Kabocha Pound Cake

Name: Kabocha Pound Cake
Yield: 620 g
Ingredients: Steamed Kabocha Squash 30 g; Kabocha Squash Powder 22 g; Leavening Agent (Baking Powder) 7 g; Almond Flour 35 g; Gluten-Free Rice Flour 160 g; Salt 1 portion (1/3 tsp); Vegetable Oil 60 ml; Agave Syrup 15 g; Unrefined Organic Cane Sugar 90 g; Maeil Soy Milk (Unsweetened) 200 g

1,868 kcal

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Ingredients

Main ingredients

Steamed Kabocha Squash 30 g
Kabocha Squash Powder 22 g
Leavening Agent (Baking Powder) 7 g
Almond Flour 35 g
Gluten-Free Rice Flour 160 g
Salt 1 portion (1/3 tsp)
Vegetable Oil 60 ml
Agave Syrup 15 g
Unrefined Organic Cane Sugar 90 g
Maeil Soy Milk (Unsweetened) 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 266.61 g 56%

Protein 28.93 g 6%

Fat 80.07 g 38%

Serving size 620g

Cooking steps

1

Wash the kabocha squash thoroughly, remove the seeds, and steam it with the skin on.
2

Let the cooked kabocha cool and mash it.
3

Put butter and sugar in a bowl and cream them together.
4

Add eggs and mix well, then add the mashed kabocha.
5

Sift flour and baking powder into the batter and mix.
6

Pour the batter into a pound cake mold and bake in a preheated oven at 180°C for 40 minutes.

Kabocha Pound Cake

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