A super moist pound cake with bright chunks of kabocha squash and cream cheese. It's light from the olive oil.
I made this since I had a lot of kabocha squash. It's a kabocha squash version of "Olive Oil Pound Cake" (Recipe ID: 876313).
Beat the eggs and sugar well until thick. Don't over mix after you add the dry ingredients. Gently fold in. It's slightly sweet, so adjust the amount of sugar as you like.
Enjoy Japanese food around the world.