Superb! Non-Oil Okara Pound Cake (Green Tea Flavor)

Name: Superb! Non-Oil Okara Pound Cake (Green Tea Flavor)
Yield: 1 serving
Cuisine: American
Ingredients: 50 to 70 grams Fresh okara; 80 grams Yogurt; 50 grams Sugar (or light brown sugar); 20 grams Honey; 1 Egg; 120 grams ☆ Cake flour; 2 tsp ☆ Baking powder; 1 tbsp ☆ Matcha

cookpad.japan @cookpad_jp

I came up with a pound cake using my favorite ingredients. I'm praising myself for how it turned out so light and delicious without using any oil. It was a hit among my friends and family members, too.

Adjust the amount of yogurt depending on the dryness of the okara. Even if you are approximate, the cake will turn out light. Recipe by Yukayukabe

cookpad.japan @cookpad_jp

Adjust the amount of yogurt depending on the dryness of the okara. Even if you are approximate, the cake will turn out light. Recipe by Yukayukabe

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Ingredients

1 serving

50to 70 grams Fresh okara
80 gramsYogurt
50 gramsSugar (or light brown sugar)
20 gramsHoney
1Egg
120 grams☆ Cake flour
2 tsp☆ Baking powder
1 tbsp☆ Matcha

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Steps

1

Preheat the oven to 180℃. Line cake pan with parchment paper.
2

Since the okara I used was dry, I used 80 g of yogurt to 50 g okara.
3

Mix the okara and yogurt until they are well blended. Adjust the amount of yogurt to achieve a smooth consistency.
4

Add the sugar, honey, and egg (it should resemble the above photo). It should look thick, as though it contains butter.
5

Combine the ingredients marked with a ☆, and add to the mixture from Step 4.
6

Use a rubber spatula to briskly blend the ingredients until even.
7

Pour into the cake pan, level the top, and bake for 30 minutes. Then, it's ready to serve.
8

It's nice and fluffy and tastes great right out of the oven, or for a moist texture, you can let it cool, then wrap it in saran wrap and let it sit overnight.
9

If you need to keep it longer than 2 days in the summertime, I recommend storing it in the refrigerator. It tastes great chilled, too.