Pear and Cocoa Blancmange-style Okara Cake

Pear and Cocoa Blancmange-style Okara Cake

A perfect combination of pears and cocoa flavor. This cake has no eggs, and uses drained yogurt, so it's healthy. The texture is like a mousse, and you don't taste the okara at all.

Ingredients: 18cm poundcake tin

Drained whole milk plain yogurt
200 g undrained; 100 g after draining for 3+ hours
Pear syrup
90 ml
Condensed milk
15 g
30 g
a pinch
Fresh okara
100 g
Almond flour
15 g
Cointreau or other fragrant liqueur or brandy
1 teaspoon
Pear compote - Recipe ID: 1272146 or canned pears
100 g
*Cake flour
25 g
*Pure cocoa powder
12 g
*Baking powder
1/2 teaspoon


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.

Story Behind this Recipe

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.