Egg-free Peach Yogurt Okara Cake

Name: Egg-free Peach Yogurt Okara Cake
Cuisine: American
Ingredients: 100 grams Fresh okara; 200 grams drained to 100 grams Drained yogurt; 1 peach worth Peach compoteor canned peaches; 90 ml ＊Syrup from the peach compote; 1 tbsp ＊Condensed milk; 30 grams (to taste) ＊Raw cane sugar; 1 pinch ＊Salt; 1/2 tsp ＊Lemon juice; 1 tsp ＊Peach liqueur, amaretto, or other liqueur of your choice; 1 few drops ＊Vanilla oil; 25 grams ・Cake flour; 15 grams ・Almond flour (or cornstarch); 1/2 tsp ・Baking powder; 5 grams Candied orange peel (or marmalade); 1 Citrus jam or other jam of your choice for glazing

cookpad.japan @cookpad_jp

I was chosen as a cooking tester for draining equipment.
I used peaches that go well with yogurt, and flavored the cake with peach and orange, with a hint from a delicious cocktail.
I figured that using drained yogurt would make a healthy and rich cake.
This cake is low in sugar, and features the natural sweetness of the ingredients.

Don't forgot to let the batter rest after mixing.
With egg-free batter, if baked without allowing time for the gluten to relax, the cake will not rise properly and the batter will turn out dense and heavy. The peaches are coated in flour to prevent them from sinking in the batter. Recipe by tearstar

cookpad.japan @cookpad_jp

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Ingredients

100 gramsFresh okara
200 gramsdrained to 100 grams Drained yogurt
1peach worth Peach compoteor canned peaches
90 ml＊Syrup from the peach compote
1 tbsp＊Condensed milk
30 grams(to taste) ＊Raw cane sugar
1 pinch＊Salt
1/2 tsp＊Lemon juice
1 tsp＊Peach liqueur, amaretto, or other liqueur of your choice
1few drops ＊Vanilla oil
25 grams・Cake flour
15 grams・Almond flour (or cornstarch)
1/2 tsp・Baking powder
5 gramsCandied orange peel (or marmalade)
1Citrus jam or other jam of your choice for glazing

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Steps

1

Filter the yogurt through a coffee filter or wrap in a cone of thick parchment paper, then drain for 3 hours until the content is reduced to 1/2.
2

Prepare the peach compote (or used canned peaches), slice into desired sizes, then drain.
3

For the cake in the photo, I used 1/2 the amount of peaches sliced thinly and placed on top, and 1/2 the amount of peaches cut into 1-cm cubes, and mixed into the batter.
4

Add the ＊ ingredients in the order listed to the drained yogurt, mixing each time, then combine until even.
5

Crush the lumps in the raw okara while mixing, then add orange peel cut into 5-mm pieces.
6

Sift in the ・ ingredients, then mix well. Let sit in the refrigerator for 30 minutes to relax the gluten.
7

Line a mold with parchment paper, then preheat the oven to 180℃.
8

Lightly coat the peach in flour (not listed), mix them into the batter, pour the batter into the mold, then bake for about 40 minutes. If layering the peaches on top, coat only the side of the peaches that will be touching the cake.
9

After it finishes baking, tap the mold on table to release any air pockets.
10

When the cake cools to the touch, remove it from the mold to prevent it from steaming, then cool on a rack. To keep it moist, brush on a glaze of heated citrus jam or syrup.
11

After chilling, cut the cake into individual servings, then serve.
12

I mixed in all of the peaches, and topped it with fruit sauce.