Monday, October 17, 2011

Japanese Pumpkin Cake

The moment I saw this Pumpkin Cake on Min's blog , I knew I was struck with the cupid arrow  and the  ' I want and I must have ' syndrome took over... LOL!  my eyes must never feast on anything nice or I won't be able to sleep until I have it baked and feasted to satisfy the sinful craving in me ! Pumpkins are a plenty in autumn and many of my foodie friends are baking cakes and muffins and pie using pumpkins. I love pumpkin  and my Jo loves it too. She stir fry them with curry powder and shrimps. Simple , yet delicious ! 

Back to the cake, this is something like a butter cake in texture and yet every mouthful is full of pumpkin...pumpkin bits, pumpkin puree and pumpkin seeds . I bought a big slice of japanese pumpkin and boy, it was good. Not so sweet compared with the local ones which are overly sweet for me. Expensive but worth paying more for making this cake ( my opinion that is )  After having eaten it, I really want to share this with you guys this wonderful cake .  Min is like me I guess, she saw this cake on Sonia's blog and  she had to make it . Boy, I was glad she gave a good review on it and linked to Sonia...Min's recipe is in Mandarin but I am a yellow banana so can't really understand a word but Sonia's recipe is in English !  They are both great bakers and do drop by their blogs to see their beautiful  pumpkin cakes.  This cake is truly yummydelicious !  Thank you Min and Sonia for sharing such a wonderful Pumpkin Cake ! 

Japanese pumpkin

I love baking cakes in my jelly mold :) 
love the corrugated lines on the cakes

Japanese Pumpkin Cake  - adapted from Min's Blog and Sonia 's Nasi Lemak Lover


125g butter 
90g caster sugar
2 eggs (medium)
90g pumpkin puree(steamed and mashed)
160g self-raising flour
30g milk
40g pumpkin seeds / pepitas
60g raw pumpkin, diced

50g raw pumpkin,sliced

Method :-

1. Cream butter and sugar till light and fluffy.
2. Add in egg one at a time and well combine.
3. Add in flour and milk, mix well.
4. Add in pumpkin seed and diced pumpkin, mix until well incorporated.
5. Pour the batter into a greased and lined mould.
6. Arrange pumpkin slices on top.
7. Bake at preheated oven at 180c for 40 mins.

Have a great day !

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  1. Elin, Thanks for the link, appreciate much. In fact, my daughter just requested me to bake this cake again,hehehe..Oh, you use good quality of Japanese pumpkin huh..

  2. I like the golden color of this cake, and bet it taste good too :)

  3. LOL, I can imagine you going through the I want that syndrome!
    Personally, I prefer local ones, isn't sweeter pumpkin better?

  4. I have yet tried the imported pumpkin before. Hope I can get some from Jusco some day. Your cake looks like a sunshine to me.
    Hope you're having a great week ahead.
    Cheers, Kristy

  5. Sonia..thanks for the sharing the recipe. Love the cake much and I can understand why your gal requested for it again ! I shall be baking this again soon for the Piggies when they come back this weekend :)

    Yummylittlecooks...yea it tastes good ! Me too love the rich yellow color :)

    Wendy....the local are too sweet for my age lo. The japanese ones are just perfect for me...good for my blood sugar :p
    Congrats for winning the MasterChef I am waiting for a makan from you. Saw the huge cheque .... so everyone knows your big name now LOL!

  6. Hi Kristy....hahaha it is not overly sweet and I like the texture much better than the local ones. Local ones too sweet for me :p My blood sugar can't take the sweet local ones :p hey I still haven't got the time to do that post you tag me...hahaha procastinating coz of my drama watching :p Will be attending to it soon :)

  7. WOW! I saw many pumpkin floating around in blogosphere lol! I want to make this pumpkin cake too, sounds delicious and healthy.

  8. I like to use pumpkin in my bakings but not dishes...hehe! Will like to try this cake one day, thanks for sharing..:)

  9. Elin, you bake this too! Hehe, yeah, you are right, when I saw this recipe at Sonia's blog, I just couldn't wait more to bake it. I think I will definitely bake this again, I love the moist texture and the pumpkin-rich flavour :)

  10. Looks moist and delicious with the pumpkin bits added in it. Love the color too!

  11. i've never eaten a pumpkin butter cake so i'm going to kiv this too!

  12. I must try this one too, like how Sonia placed the pumpkin slices on top. I agree with you that the Japanese pumpkin tastes much better.