Flourless Okara Matcha Cake for Dieters

Flourless Okara Matcha Cake for Dieters

A low calorie, Japanese cake to enjoy even if you're on a diet. You could add cocoa powder and dried fruits into the batter if you like!

Ingredients: 1 pound cake

Kuromitsu (or molasses)
1 tablespoon
1 teaspoon plus
Fresh okara
200 g
●Skim milk
8 tablespoon
●Olive oil or some other oil
1 1/2 tablespoons
Kuromame or amanatto (optional)
10 g plus


1. Whip the eggs in a double boiler until soft peaks form. Preheat the oven to 320°F/160°C.
2. Add the kuromitsu and matcha to Step 1 and mix well. Add the ● ingredients, and mix in well with a rubber spatula. (Add 5 g or so of chopped sweet beans or other additions if you prefer.)
3. Pour the batter into milk carton baking molds (see Recipe ID: 292365) or a poundcake tin lined with parchment paper. Drop the mold or tin lightly on a countertop to even out the batter. (Sprinkle the remaining sweet beans or other additions on top.)
4. Bake for 35 minutes at 320°F/160°C and it's done. If you are using a milk carton mold, cut the 4 corners with scissors, run a knife along the bottom and remove the cake.
5. Wrap in plastic wrap to prevent the surface from drying out.
6. Variation: For a chocolate version, use cocoa powder instead of matcha and dried fruits instead of sweet beans.

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