Mikas Kabocha Cake (Pumpkin Cake)

Very healthy and easy to make. The natural sweetness comes from the pumpkin and honey. The recipe makes a very small cake because I only had a little bit of leftover pumpkin. Created this primarily for Mom, who’s watching her weight but loves cake.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.

Step: 2

Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth.

Step: 3

Pour batter into the greased cake pan. Gently press cashews into the batter for decoration.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.

Per Serving: 323 calories; protein 4.8g; carbohydrates 40.1g; fat 17g; cholesterol 24.5mg; sodium 323.8mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.