I'm a kabocha squash maniac and this is my secret recipe for the perfect balance of kabocha and cream cheese. It takes only 15 minutes to prepare the ingredients, then all you have to do is bake (about 2316 kcal/whole 18 cm cake)
Ingredients: 18 cm cake pan (if making half the amount, use 12cm pan)
Remove the seeds from the kabocha squash and cut into chunks. Wrap with plastic wrap and microwave until they are easily pierced with a toothpick.
Place the kabocha in a blender and add the ● ingredients. Puree until smooth and pour the batter into a cake pan.
Bake in the 160℃ preheated oven for about 40-50 minutes. When the cake is completely cooled, remove from the pan.
The cake puffs up while baking. It tastes better when chilled in the refrigerator.
Story Behind this Recipe
I love kabocha squash and had been making this often! I posted this recipe, which I think has the perfect ingredient ratios.
Cook the kabocha in the microwave until softened. When I remove the skin and seeds from the kabocha, the weight went dropped down from 300 g to 200 g. Baking time may be different from oven to oven (if you halve the recipe, the baking time should be around 35 minutes).