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.
Story Behind this Recipe
I had an idea for the kind of kabocha squash cake I wanted to eat, but I had to go through a lot of trial and error before achieving the results I wanted. This one is exactly what I had in mind.
◆This cake is baked in a hot water batsh, so I recommend using a cake pan without a removable bottom. Once the cake hascooled completely, flip the cake over to release it from the pan. If you do use a pan with a removable bottom, line the bottom with aluminium foil. ◆Although the batter seems very liquid before baking, it will bake up nice and firm.