Unadorned Kabocha Squash and Adzuki Red Bean Cake

Unadorned Kabocha Squash and Adzuki Red Bean Cake

This marbleized cake is made in one bowl without butter and there's no need to decorate it.
The combination of kabocha squash and adzuki beans is the best!

Ingredients: 18-cm diameter cake, or 1 Gugelhuf cake

Pancake mix (Recipe ID: 1637718 for a homemade version or use store-bought)
200 g
Kabocha squash
250 g
★ Raw cane sugar
70 g
★ Your choice of vegetable oil
80 ml
★ Egg
Soy milk
2 to 3 tablespoons
Cooked sweet adzuki bean paste
1 can


1. Microwave the kabocha, then strain to purée or mash until smooth. Add the ★ ingredients to the kabocha and mix well.
2. Add the pancake mix, stir until well incorporated, then add the milk and stir until the batter becomes thick. Adjust the amount of milk depending on the water content of the kabocha.
3. Scoop 3 tablespoons of adzuki bean paste from the can, and add 3 tablespoons of the batter to the can to blend. Set the 3 tablespoons aside for later use.
4. Since I wanted to make this recipe using one bowl, I substituted 1/3 of the amount of adzuki with the batter, which gave it an even more marbled appearance.
5. Pour 1/2 of the batter into the cake mold, divide the adzuki bean paste into 5 to 6 even dollops, then put them on top. Next, pour the rest of the kabocha squash batter on top.
6. Run the back of a teaspoon over the batter in wave-like motions to roughly create a marbleized pattern. If you mix the batter too much, it won't get the marbleized look, so don't go overboard.
7. Top the batter with 3 tablespoons of adzuki from Step 3, then bake for 40 to 50 minutes in an oven preheated to 170°C. Adjust the baking time according to your oven.
8. If you have a marbleized pattern of adzuki and kabocha when you cut it, it's a success! The crispy texture of adzuki topping gives this cake a lovely accent!

Story Behind this Recipe

This kabocha cake recipe has a twist to it, and makes a great gift!