Flour and Fat Free Moist Kabocha Squash Cake. Save time and buy groceries online from Amazon.co.uk Book at Karibea Squash Hotel Fort-de-France. Puree the squash in a food processor or with a handheld blender thingy. In a mixing bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, allspice and salt (dry ingredients).

Steam it until soft, then puree and set aside and allow to cool. Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat. You can cook Flour and Fat Free Moist Kabocha Squash Cake using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Flour and Fat Free Moist Kabocha Squash Cake

Prepare 200 grams of Kabocha squash.
Prepare 80 grams of Sugar.
You need 2 of of any size Egg.
It's 50 grams of Almond flour.
You need 15 grams of Skim milk powder.
You need of 【Topping】.
Prepare 1 of Pumpkin seeds, dried wolfberries.

In a small bowl, combine the flour, baking powder, baking soda, salt, and spices. Add to the squash mixture and stir just until completely combined. To keep the cake tender, be careful not to overmix at this point, it will develop the gluten in the flour and toughen the cake. It will be a thick batter.

Flour and Fat Free Moist Kabocha Squash Cake instructions

I recommend using Japanese kuri kabocha squash. Measure out 200 g after removing the seeds and pulp. Use unpeeled..
Cut into medium sized chunks as shown in the photo. Sprinkle with 2 teaspoons of water, put the pieces win a heatproof container, cover with plastic wrap and microwave at 600 W for 3 minutes..
While it is still warm mash the kabocha squash, skin and all. If the kabocha squash is still underdone and hard to mash, return it to the microwave. This depends on your preference, but it's fine to leave a few lumps in the kabocha squash mash..
Preheat the oven to 180℃. Put the eggs and sugar in a bowl and mix well..
Add the almond flour and powdered milk (you don't need to sift it). Next, add the mashed kabocha squash from step 3 and mix well to combine..
Pour the batter from step 5 into a parchment paper lined cake pan and place onto a preheated baking tray filled with boiling water..
Bake for 35-40 minutes or until a skewer inserted in the middle comes out clean. When the cake has cooled downa little, wrap it up in plastic and leave to cool completely..
[If adding toppings:] After baking for about 15 minutes, when the top has dried out, put on the pumpking seeds. Dried wolfberries will burn in the oven so put them on the cake after it's baked..

This butternut squash cake recipe is chock full of nutritious squash, natural sweeteners, and delicious flavor. You'll be making this lovely cake with naturally sweetened cream cheese frosting on a regular basis for your family! It is basically a squash spice cake with cream cheese frosting, let's be honest. But a butternut squash dessert is. Discover our delicious selection of low fat cakes from fruity sponge cake to malt loaf and toffee apple cake.