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A cake for dieters celebrating their birthday
Wash the kabocha pumpkin thoroughly, then remove the skin and seeds. Boil until soft and mash.
Add sugar, eggs, milk, and melted butter to the mashed pumpkin. Mix well.
Sift cake flour and baking powder, then add to the mixture and combine evenly.
Pour the batter into a cake mold.
Bake in a preheated oven at 170°C for 35–40 minutes.
Let cool, remove from the mold, and slice into the desired size.
