Preheat the oven to 180℃. Line cake pan with parchment paper.
Since the okara I used was dry, I used 80 g of yogurt to 50 g okara.
Mix the okara and yogurt until they are well blended. Adjust the amount of yogurt to achieve a smooth consistency.
Add the sugar, honey, and egg (it should resemble the above photo). It should look thick, as though it contains butter.
Combine the ingredients marked with a ☆, and add to the mixture from Step 4.
Use a rubber spatula to briskly blend the ingredients until even.
Pour into the cake pan, level the top, and bake for 30 minutes. Then, it's ready to serve.
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.
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.
Story Behind this Recipe
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.