Okara, Soy Milk and Kabocha Cake

Name: Okara, Soy Milk and Kabocha Cake
Cuisine: American
Ingredients: 150 grams Fresh okara; 120 grams Japanese kabocha squash; 1 Egg; 50 grams Soy milk; 20 grams Honey; 15 grams Raisins; 1 tsp Baking powder

cookpad.japan @cookpad_jp

I wanted to make a kabocha cake.

The dough is harder than normal pound cake dough. It should be firm enough to roll with your hands. Use a spatula to pour into the mold. Recipe by Yukibomu

I wanted to make a kabocha cake.

The dough is harder than normal pound cake dough. It should be firm enough to roll with your hands. Use a spatula to pour into the mold. Recipe by Yukibomu

cookpad.japan @cookpad_jp

I wanted to make a kabocha cake.

The dough is harder than normal pound cake dough. It should be firm enough to roll with your hands. Use a spatula to pour into the mold. Recipe by Yukibomu

I wanted to make a kabocha cake.

The dough is harder than normal pound cake dough. It should be firm enough to roll with your hands. Use a spatula to pour into the mold. Recipe by Yukibomu

Saved

Ingredients

150 gramsFresh okara
120 gramsJapanese kabocha squash
1Egg
50 gramsSoy milk
20 gramsHoney
15 gramsRaisins
1 tspBaking powder

Saved

Steps

1

Cut the kabocha (including skin) into small pieces and microwave.
2

Mash the kabocha and combine the ingredients in the order listed.
3

Put the mixture into the cake mould and bake for 20-30 minutes at 360°F/180°C Keep an eye on it and adjust accordingly. I bake it for 30 minutes.
4

It's done! The surface doesn't really change color.
5

The raisins add a nice touch. It has a soft, moist texture.