Kabocha cake, pumpkin cake

September 8, 2025

Ingredients

240 g of Pumpkin
150 g of black sugar
150 g vegetable oil
3 eggs
180 ml of Mikan juice
270 g of Komeko
1 sachet of BP
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

For the icing

150g Philadelphia cream cheese
20 g of unsalted butter
50 g of icing sugar
20 g of Mikan juice

For decoration

Pumpkin seed
Nut Mix
Shichimi at Mikan

Preparation

1.First, prepare the pumpkin. Cut it into small cubes, place it in a large bowl, cover with plastic wrap, and microwave. Once your pumpkin is cooked, mash it with a fork and let it cool.

2.In a large bowl, mix the sugar and eggs.

3.Add the oil, mikan juice, pumpkin puree, Komeko rice flour, yeast, and spices. Mix again.

4.Pour the mixture into a buttered round mold (or one with baking paper) and bake for around 40 minutes at 180°C, checking the cooking after 30 minutes.

5.For the frosting, combine the softened butter and Philadelphia cream cheese. Add the icing sugar and Mikan juice.

Enjoy your meal! It's ready!

Products
of the recipe