Kabocha Squash Cake Image

Kabocha Squash Cake

Make this Tonight - "Spice Vibes"

20
Prep Time
(minutes)
15
Cook Time
(minutes)
12
Servings

Ingredients

Kabocha Squash Cake

  • 500g kabocha puree
  • 282g brown sugar
  • 45g dark rum
  • 50g coconut milk
  • 180g olive oil
  • 230g lager beer
  • 4ea eggs
  • 374g AP flour
  • 3g ground cinnamon
  • 1.5g baking soda
  • 1g kosher salt
  • 1 teaspoon ground nutmeg
  • 2 tablespoons creme fraiche
  • Ginger Sugar Cream, recipe follows
  • demerara sugar

Ginger Sugar Cream

  • 800g heavy cream
  • 1 sheet gelatin
  • 150g brown sugar
  • 200g whole eggs
  • 1 tablespoons fresh ginger, grated

Steps

Kabocha Squash Cake

  1. Preheat the oven to 350F.
  2. Place 500g squash puree in the bowl of a stand mixer..
  3. Add dark rum, coconut milk, brown sugar, olive oil, beer, and eggs and mix to combine.
  4. In a separate bowl, sift together flour, cinnamon, baking soda, and salt and whisk to blend.
  5. With paddle attachment add sifted dry ingredients to the mixer in three stages.
  6. Divide everything into two 9” square cake pans sprayed with non stick spray and lined with parchment.
  7. Bake cakes until the tester inserted into the center comes out clean, about 14mins.
  8. Cool cakes completely.
  9. Unmold and cut into 4” x 3” rectangles. Place slices of cake in serving bowls.
  10. Spoon brown sugar cream over and along side cake. Wrap bowl in plastic, and steam for 15 mins. To make individual servings, steam in a stovetop steamer set up or bamboo steamer. For multiple servings, place serving bowls in a large roasting pan. Fill the pan with about 1” of hot water and place in a 350 degree oven.
  11. Once steamed, remove plastic wrap, sprinkle some demerara sugar on top and place in a broiler until golden brown or use a mini-torch to brulee the sugar.
  12. Serve with a dollop of creme fraiche.

Ginger Sugar Cream

  1. Soften gelatin by placing gelatin sheet in a bowl of cold water.
  2. Stir cream and sugar medium saucepan over medium heat until sugar dissolves.
  3. Add ginger and eggs and whisk until mixture thickens at 180F degrees. [Do not boil.]
  4. Add softened gelatin sheet and whisk until dissolved.
  5. Strain into a large clean bowl and chill until cool.