Kabocha Pound Cake
かぼちゃのパウンドケーキ（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This kabocha pound cake is a simple baked snack from the preschool kitchen. Mashed kabocha squash goes straight into the batter, giving the cake a warm golden color, a moist crumb, and a natural sweetness that means only a little sugar is needed. It is made with soy milk and vegetable oil instead of butter and milk, and using pancake mix keeps the method short enough to bake on a busy afternoon.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 37.5 gkabocha squashSweet, dense Japanese pumpkin with dark green skin and orange flesh. Substitute: Butternut squash or another sweet winter squash.
- 37.5 gpancake mixJapanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Seasonings
- 9.5 gsugar
- 37.5 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 9 gvegetable oil
About the Japanese ingredients in this recipe
- kabocha squash (かぼちゃ)
- Sweet, dense Japanese pumpkin with dark green skin and orange flesh. Substitute: Butternut squash or another sweet winter squash.
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- pancake mix (ホットケーキミックス)
- Japanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Directions
- 1
Peel the kabocha squash, cut it into roughly even pieces and boil until tender. While it is still hot, add the sugar and soy milk and mash.
- 2
Add the vegetable oil and mix well.
- 3
Add the pancake mix and stir until combined.
- 4
Pour the batter into a loaf pan lined with parchment paper and bake in an oven preheated to 180°C (350°F) for about 30 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 304.5 kcal | 609 kcal | 304.5 kcal |
| Protein | 4.9 g | 9.9 g | 4.9 g |
| Fat | 12 g | 24 g | 12 g |
| Carbohydrates | 47 g | 93.9 g | 47 g |
| Fiber | 2.6 g | 5.1 g | 2.6 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 58.5 mg | 117 mg | 58.5 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 313.5 mg | 627 mg | 313.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 304.5 kcal | 4.9 g | 12 g | 47 g | 2.6 g | 0.5 g | 58.5 mg | 0.8 mg | 313.5 mg |
| 1 adult serving | 609 kcal | 9.9 g | 24 g | 93.9 g | 5.1 g | 0.9 g | 117 mg | 1.5 mg | 627 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
