Preparation: Lightly grease the pound cake pan with butter (excluded from the recipe), and dust with cake flour (excluded from the recipe). Alternatively line the pan with parchment paper.
Cut the kabocha squash into 1.5-2 cm cubes, and mince the onion. Place them together into a heatproof dish, cover with plastic wrap, and microwave for 2-3 minutes.
Boil the broccoli until it's still firm, and cut into smaller bite-sized pieces. When you are adding the stem, peel the thick skin, and cut into 1 cm cubes.
Cut 1 slice of bacon into 1 cm squares to mix into the batter. Cut the other slice into thin strips for a topping.
Beat the eggs in a bowl, add the milk, olive oil, salt and pepper, and mix well with a whisk.
Mix the ◆ ingredients and sift over the Step 5 bowl, then mix. When just a bit of the flouriness remains, add the vegetables and bacon, and mix with a spatula.
Pour the mixture into the pan, and smooth out the surface. Sprinkle with the thin strips of bacon and Parmesan cheese on top. Lightly drop it onto the counter from a low height to remove the air bubbles.
Bake in the preheated oven for 40-45 minutes at 180℃. When the surface is browned and a bamboo skewer comes out clean after it's inserted, your cake is done!
Leave it on a rack to cool, and remove the cake from the pan. Cut into slices, and enjoy It's full of vegetables.
Story Behind this Recipe
I was invited to my friend's house for lunch, so I made this cake salé which is easy to carry. I used the ingredients I had on hand. It was my first time adding kabocha squash, but it made the cake fluffy and sweet. It was very delicious, so I uploaded the recipe.
Please cover the kabocha squash loosely with plastic wrap and microwave at 500 W until a bamboo skewer goes through easily. When you are using thick bacon slices, cook them first in a frying pan, and add to the batter. You can change the ingredients and enjoy different kinds of cake salés.