Introduction
This is a delicious and rather unique loaf cake. It was the first time we had ever worked with kabocha. It’s hard to describe exactly, but it’s kind of like a pumpkin mixed with a sweet potato. It’s the perfect taste to accompany the turmeric. Definitely give this one a try.
Recipe Outline
| Recipe: Kabocha Turmeric Tea Cake | Special Equipment: Standard Loaf Pan |
| Source: Dessert Person | Time: 3.5 hours |
| Author: Claire Saffitz | Difficulty: 1/5 |
| Type: Dessert (Baking) | Score: ★★★☆☆ |
Roasting The Kabocha
Tip 1: Roast the squash for the duration specified, remembering to poke some holes. After the time has elapsed, use a large knife to split the squash almost in half (as shown above). You can then easily use a spoon to scoop out the necessary amount of kabocha.
Tip 2: The recipe will take longer than listed if you let the kabocha cool at room temperature or in the refrigerator. You can speed along the process by placing the cup/bowl of it in larger bowl with water and ice.
Tip 3: The seeds shown above are actually pumpkin seeds that were roasted separately for the recipe. It’s not totally clear why we don’t use the seeds from the kabocha itself instead. It might be worth giving that a try.
Making The Batter
Baking The Cake
Final Product
Key Takeaways
- Worth trying just to see what it’s like working with kabocha.
- The cake goes excellent with tea (obviously) or coffee.
- Final Score: 3/5 – An easy-to-make, unique, and delicious loaf. What’s not to like?
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