Pear and Cocoa Blancmange-style Okara Cake
I wanted to make an okara cake with cocoa flavor that had the texture of blancmange. Then I encountered a wonderful recipe for pear compote, and added that too.
Mix well in Step 2 to make a smooth batter. It's a moist and soft set mousse-like cake. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by tearstar
Pear and Cocoa Blancmange-style Okara Cake
I wanted to make an okara cake with cocoa flavor that had the texture of blancmange. Then I encountered a wonderful recipe for pear compote, and added that too.
Mix well in Step 2 to make a smooth batter. It's a moist and soft set mousse-like cake. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by tearstar
Cooking Instructions
- 1
Drain the pears well in a sieve or colander. Slice half the pears into 5 mm wedges (about 10 slices), and cut the rest up into 1 cm or smaller dice. Sift the ＊ ingredients twice.
- 2
Put all the ingredients except for the pears and the＊ dry ingredients in a bowl in the order listed, and mix well with a whisk between additions.
- 3
Add the ＊ dry ingredient, and mix with a rubber spatula until smooth. Add the diced pears. Rest the batter in the refrigerator for 30 minutes.
- 4
Preheat the oven to 355°F/180°C.
- 5
Take the batter out of the refrigerator and mix lightly. Pour into a parchment paper lined cake mold.
- 6
Layer the sliced pears on top and put into the oven immediately (before the pear slices sink) and bake for 40 to 45 minutes.
- 7
Take the cake out of the mold and cool on a rack. Chill in the refrigerator to firm up the cake.
- 8
In half a day or overnight, the cake will set. Slice to serve.
- 9
Variation: I added all the pears to the batter. This was easy and delicious.
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