A few weeks ago, my husband and I visited our friend’s place for his son’s first birthday party. They moved very nice place and had a veg patch, then they had grown some lovely pumpkins. When we were leaving the party, he gave us a quite big pumpkin!
My husband made pumpkin soup. I made grilled pumpkin for the side dish. But still, we’ve got a lot left!
So, here we go, I made a Japanese easy pumpkin cake!
I usually put less sugar so that if you want sweet ones, you can put 10 or 20g more sugar too.
Remove the seeds and cut the skin off from the pumpkin.
Then baked for 60 minutes.
This is my first-time recipe, so I wasn’t sure it was good or not so that I haven’t taken enough photos.
I think you can heat this or eat this still warm with ice cream too. I haven’t tried, but I am sure that it would be also delicouse if you can have this like hot pudding.
Easy Japanese Pumpkin cake / tart Recipe
Ingredients
- 400g Japanese pumpkin
- 300ml full cream
- 130g sugar (if you like sweeter, add 20g more)
- 3 eggs
- 5 tbsp flour
Instructions
- Preheat the oven 180 degrees. Take all seeds and skin off from the pumpkin.
- Cut the pumpkin 2 x 3 cm dices then cook in the microwave for 4 minutes.
- Put all other ingredients together into the food processor until everything smooth.
- Pour into the 28cm baking cake pan, if it's not non-stick, you should put the baking paper on the bottom.
- Bake it for 60 minutes, then leave it till cooled, then take out from the cake pan then put it into the fridge for 2 or 3 hours.
- Serve with whipped cream or ice-cream. Or reheat it as a hot pudding with ice-cream.
