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Egg-free Peach Yogurt Okara Cake
Egg-free Peach Yogurt Okara Cake

Before you jump to Egg-free Peach Yogurt Okara Cake recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to egg-free peach yogurt okara cake recipe. You can cook egg-free peach yogurt okara cake using 15 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make Egg-free Peach Yogurt Okara Cake:
  1. Prepare 100 grams Fresh okara
  2. Get 200 grams drained to 100 grams Drained yogurt
  3. Take 1 peach worth Peach compoteor canned peaches
  4. Provide 90 ml ＊Syrup from the peach compote
  5. Get 1 tbsp ＊Condensed milk
  6. Use 30 grams (to taste) ＊Raw cane sugar
  7. Use 1 pinch ＊Salt
  8. Get 1/2 tsp ＊Lemon juice
  9. You need 1 tsp ＊Peach liqueur, amaretto, or other liqueur of your choice
  10. Prepare 1 few drops ＊Vanilla oil
  11. Prepare 25 grams ・Cake flour
  12. Provide 15 grams ・Almond flour (or cornstarch)
  13. Prepare 1/2 tsp ・Baking powder
  14. Take 5 grams Candied orange peel (or marmalade)
  15. Provide 1 Citrus jam or other jam of your choice for glazing
Steps to make Egg-free Peach Yogurt Okara Cake:
  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.

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