Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans

Name: Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans
Cuisine: American
Ingredients: 50 grams Cake flour; 50 grams Whole wheat flour (or cake flour); 1 tsp Baking powder; 30 grams Sugar (I use light brown sugar); 100 grams ○Silken tofu; 1 ○Egg (large); 2 tbsp ○Milk or soy milk; 2 tbsp ○Vegetable oil; 1 Cooked kuromame

cookpad.japan @cookpad_jp

I wanted to make a treat using kuromame, so I added them to my usual tofu cake!

※Bake until a skewer inserted into the center comes out clean.

※This cake is also delicious with matcha or kinako. Recipe by Fukita nochieko

I wanted to make a treat using kuromame, so I added them to my usual tofu cake!

※Bake until a skewer inserted into the center comes out clean.

※This cake is also delicious with matcha or kinako. Recipe by Fukita nochieko

cookpad.japan @cookpad_jp

I wanted to make a treat using kuromame, so I added them to my usual tofu cake!

※Bake until a skewer inserted into the center comes out clean.

※This cake is also delicious with matcha or kinako. Recipe by Fukita nochieko

I wanted to make a treat using kuromame, so I added them to my usual tofu cake!

※Bake until a skewer inserted into the center comes out clean.

※This cake is also delicious with matcha or kinako. Recipe by Fukita nochieko

Saved

Ingredients

50 gramsCake flour
50 gramsWhole wheat flour (or cake flour)
1 tspBaking powder
30 gramsSugar (I use light brown sugar)
100 grams○Silken tofu
1○Egg (large)
2 tbsp○Milk or soy milk
2 tbsp○Vegetable oil
1Cooked kuromame

Saved

Steps

1

Preheat the oven to 180°C.
2

Combine the cake flour, whole wheat flour, baking powder, and sugar in a bowl and mix until even.
3

Place the lightly drained tofu in a separate bowl.
4

Add the rest of the ○ ingredients and use a whisk to mix to an even consistency.
5

With a rubber spatula, briskly fold the dry ingredients into the wet ingredients a little at a time. The trick is not to mix it too much!
6

When the batter is no longer floury, pour it into a mold up to 1 cm, then sprinkle in a layer of the kuromame.
7

Pour in the rest of the batter, then tap the mold on a surface to release any air pockets.
8

Bake for 30-40 minutes at 180℃, then it's done. While baking, if the surface looks like it may burn, cover the top with aluminum foil.
9

Let cool in mold for 20 minutes until cool to the touch, then remove from the mold, then wrap in plastic wrap to store. It's very fluffy served fresh from the oven.
10

Kept at room temperature, it should remain moist even if served the following day.
11

For this recipe, I used a package of store-bought simmered kuromame.