Another flourless cake recipe from me. It's a flourless but very rich tasting pound cake. It's very filling, so maybe it's good for dieters? It's very healthy anyway! You can make it in a pound cake tin, a round cake pan, or in muffin cups too!
Prep the ingredients. Cut up the ★ dried fruits into 5 mm pieces with kitchen scissors, and sprinkle liquor (or milk). Chop the ☆ nuts coarsely.
Whip the eggs until creamy, and add all the ingredients except for ☆ and ★. Mix again with an electric mixer until well blended. Fold in ☆ and ★ and the batter is done!
Oil a poundcake tin and pour in the batter. Bake in a 300-320°F/150-60°C oven for 40-45 minutes. This cake is full of fruit and nuts and is rich and delicious.
It's also cute baked in a muffin cup. Reduce the baking time to 30 minutes or so. Adjust the time depending on the cake tin or mold.
I added my daughter's favorite pistachio nuts and orange peel this time! My daughter loves this cake, so I make it for her whenever she visits. She always wants one to take home too! I'm happy but busy!
Story Behind this Recipe
Ever since I had success with my first okara cake, I've had a lot of fun thinking up different okara cake recipes. It's so delicious, healthy, and filling, and even though it is a cake, it's full of nutrition and good for when you are on a diet.
I used prunes, dried apricots, dates, dried raspberries, dried pineapples, and raisins in the cake this time. Use whatever dried fruits you like - if you use several kinds, it looks prettier. Everything is seedless. Almond flour doesn't need to be sifted, it can be used as is. This cake freezes well!