Japanese pumpkin (Kabocha) is in season this month which is every reason why I want to cook with it. Fresh is always best. This pumpkin is beautifully sweet and it’s colour is a brilliant orange. High in bita carotene a powerful antioxidant which converts into vitamin A in the body.
Kabocha is traditionally eaten in celebration of the winter solstice, the shortest day of the year, when people lack the nutrients found more commonly in summer vegetables. Kabocha is often enjoyed as tempura or boiled in sugar and soya sauce resulting in a soft, sweet dish.
For this blog posting, pumpkin cake is first on the list. Pumpkin has an amazing texture perfect for baking with and will make your cake beautifully moist and colourful.
It was my day off yesterday and was on the lookout for something easy to make and using the ingredients I already have. That’s when I thought a pumpkin cake would be the ideal choice. I did want to wait until I received my mums amazing squash recipe (which I have to add to this blog when I get it. It is perhaps the only cake you can’t resist to scoff, even if it has fallen and broken into peices on the kitchen floor – ah the memories) however I felt a bit impatient and thought I’d make one up myself. I didn’t want to be too experimental with this one so I thought the best thing to do was to work with something which was already a bit of a success, the banana cake. The results were even better than expected.
Again, like the banana cake, this pumpkin one is a must try. I wouldn’t have put it on here otherwise. Very moist and flavourful. You can’t really taste the pumpkin, but it gives this cake a mouth watering texture. You may find it also beats the banana cake in the tasty stakes. I didn’t think this could be possible, but the proof is in the pudding!! 🙂
- 100g Butter or Marg
- 1/2 cup brown sugar
- 1 cup All purpose flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup mashed cooked pumpkin (if you are struggling to get it into a creamy mash add a little soy milk)
- a big handful of crushed walnuts
- 1 cup raisins (boiled in 1 cup of water – drain)
- tsp heaped cinnamon
- 1/2 tsp clove powder
- 1 tsp nutmeg powder