The fall squash season is upon us. Claire Saffitz’s kabocha turmeric tea cake is a more exciting version of a conventional pumpkin cake. Combining the cake with the warm spices of turmeric and garam masala makes this an exceptional complex loaf cake. Here the pumpkin seeds add crunch and connect us back to the ubiquitous pumpkins popping up in storefronts everywhere.
What is kabocha? It has the shape of an acorn squash. Kabocha tastes exceptional sweet and sweeter than butternut squash. In terms of texture and flavor, think of it as a cross between a pumpkin and a sweet potato. Sometimes it is called Japanese pumpkin in North America. You may see it in Trader Joe’s from time to time.
If you can’t find kabocha, substitute an equal amount of canned pumpkin. You can also use mashed roasted sweet potato.
Nothing is easier to bake than a tea cake in a loaf pan. Start by toasting the pumpkin seeds. Mix the dry ingredients: flour, baking powder, turmeric, salt and garam masala. Then mix the wet ingredients: eggs, maple syrup, vanilla and sugar. Slowly stream in the coconut oil or any vegetable oil of your choice. (It’s OK if the coconut oil solidifies when it hits the eggs and sugar mixture, forming small lumps, when the eggs are still cold. Any lumps will smooth out in the oven.) Next, whisk in the mashed cooked kabocha squash. I cook the kabocha by roasting it in the oven.
Mix the wet ingredients into the dry. Fill the pan and bake. I can’t wait to bake this cake again. The autumn yellow hue of the cake gets a lot of attention and warms our hearts and palate.
Kabocha Turmeric Tea Cake | Dessert Person
Ingredients
- 1/4 cup hulled pumpkin seeds (1.4 ounces/40 grams)
- 1 1/2 cups all-purpose flour (7 ounces/200 grams)
- 1 1/2 teaspoons baking powder (0.21 ounces/6 grams)
- 1 teaspoon ground turmeric
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon garam masala (or use 1 1/2 teaspoon cinnamon as a replacement)
- 2 large eggs (3.5 ounces/100 grams), at room temperature
- 2 tablespoons maple syrup (1.2 ounces/35 grams)
- 1 teaspoon vanilla extract
- 3/4 cup plus 2 tablespoons sugar (6.2 ounces/175 grams)
- 1/2 cup virgin coconut oil (3.9ounces/110 grams), warmed slightly to liquefy
- 1 cup mashed cooked kabocha squash (8.2 ounces/232 grams)
Instructions
PREHEAT THE OVEN AND PREPARE THE PAN: Arrange an oven rack in the center position and preheat the oven to 350°F. Coat the bottom and sides of the loaf pan with coconut oil. Line the bottom and two longer sides with a piece of parchment paper, leaving an overhang of an inch or two on each side, and set aside.
TOAST THE PUMPKIN SEEDS: Spread the pumpkin seeds out on a small rimmed baking sheet and bake, shaking halfway through, until they’re golden, puffed, and starting to pop, 5 to 7 minutes. Set aside to cool.
MIX THE DRY INGREDIENTS: In a large bowl, whisk the flour, baking powder, turmeric, salt, and garam masala. Set aside.
MIX THE WET INGREDIENTS: In a separate large bowl, whisk the eggs briefly to break up the yolks and whites, then add the maple syrup, vanilla, and ¾ cup of the sugar (5.3 oz / 150g) and whisk vigorously until the mixture is smooth and slightly thickened, about 30 seconds. Slowly stream in the coconut oil, whisking constantly, until fully incorporated. **** Whisk in the mashed kabocha squash until smooth (a few lumps are okay).
MIX THE WET INGREDIENTS INTO THE DRY: Make a well in the center of the flour mixture and pour in the kabocha mixture. Whisk gently just until you have a smooth batter with no dry spots. Fold in the pumpkin seeds.
FILL THE PAN AND BAKE: Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the remaining 2 tablespoons sugar. Bake until the top is risen and cracked and a cake tester or toothpick inserted into the center comes out clean, 55 to 65 minutes. Let the cake cool in the pan for at least 20 minutes, then use a paring knife or small offset spatula to cut between the cake and the pan along the shorter sides. Use the parchment paper to lift out the loaf and let it cool completely on a wire rack.
DO AHEAD The cake, well wrapped and stored at room temperature, will keep up to 4 days.
Notes
https://food52.com/recipes/84152-kabocha-turmeric-tea-cake-recipe
1 Comment
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January 18, 2023 at 2:24 pm[…] used as a coloring and flavoring agent in many Asian cuisines, especially for curries. I made a kabocha turmeric tea cake and a roasted cauliflower with Punjabi seasonings with turmeric. They both showcase the golden tone […]