Kabocha turmeric tea cake from Dessert Person: Recipes and Guidance for Baking with Confidence (page 42) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground cinnamon for garam masala, and pumpkin purée or sweet potatoes for kabocha squash.

  • Cgaskins on May 02, 2026

    I would leave out the seeds when making it again.

  • apalmer91 on February 07, 2026

    On my second time making this, I ran out of coconut oil and used vegetable oil instead (per the notes). The coconut flavor that the oil imparts was missing so I’d recommend adding in a tiny bit of coconut extract if you’re substituting the oil. Love this cake- has been one of my favorites to make from this book.

  • Astrid5555 on November 06, 2025

    What a lovely cake, fantastic flavours. Reduced the sugar by 20%, still sweet enough for me, but that's my personal preference. Made with home-made Kabocha pumpkin purée which I had made the day before. Would definitely make again.

  • atrudeau on January 03, 2025

    I veganized this by using flax eggs. The kabocha is worth seeking out and roasting. It's one of my favorite recipes.

  • Apollonia on October 25, 2023

    No force on earth can compel me to roast my own squash for puree. I don't care what anyone says, canned pumpkin is perfect so I used that here, and the cake came out great. The flavor on this was fantastic, really different from the usual but still felt very "fall." One note- mine came out juuuuusst underdone at the bottom, despite a clean skewer. Next time, I'll use a thermometer.

  • hirsheys on September 25, 2021

    Delicious and unique recipe, though the turmeric flavor is more dominant than the squash (which is both good and bad?) The flavor is complex and interesting and definitely different than the usual pumpkin bread. That said, I'm not sure I need to make this again often (the coconut oil was annoying to work with), but I'm glad to have this recipe in my repertoire, especially if I ever get a kabocha in my CSA again.

  • EmilyR on October 21, 2020

    This is a very quick Autumn cake that feels healthy with so much kabocha. I used the garam masala and some habenero maple syrup for warmth. I'll definitely make it again.

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