Kabocha squash cake from CRUMB - A Baking Magazine - Issue 1 (page 35) by Aran Goyoaga

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 use ghee or vegetable oil for coconut oil; tigernut flour for almond flour; and superfine brown rice flour for sorghum.

  • lily_z5lwe7 on April 08, 2026

    A good way to use a kabocha. I used all ap flour, and raw sugar on top instead of pumpkin seeds. Really nice crispy edge. Not overly sweet. Took longer to bake.

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