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[Revised Version] 100% Okara Poundcake

[Revised Version] 100% Okara Poundcake

No eggs! No butter! No flour! No sugar! But this poundcake is still very moist. It's healthy and yet sweet and fragrant. It's so fancy that people won't believe it's made from okara. Scatter on lots of nuts and fruits, and don't be afraid to take a big bite.

Ingredients: 6 x 13 cm loaf pan

[For the dough]
■Fresh okara
150 g
■Grated Nagaimo Yam
40 g
■Raisins
50 g
■Asian sweet potato (satsuma-imo)
100 g
■Salt
Half a pinch
[Toppings]
(As you like)
Walnuts
1 tablespoon
Sliced almonds
1/2 tablespoon
Raisins
2 tablespoon
Cranberries
1 tablespoon
Kabocha seeds
1/2 tablespoon
*Honey
1/2 tablespoon

Steps

1. Chop the sweet potato into small chunks. Cover with plastic wrap and microwave for 5 minutes.
2. Add cooked sweet potato and all the ■ ingredients into a food processor. Blend evenly.
3. Pack the dough from Step 2 into the mold. Bake in 180℃ (356F) oven for 30 minutes, then 200℃ (392F) for 10 minutes. I scored the top here.
4. This is how it looks freshly out of the oven.
5. While the cake is baking, pan roast all the other ingredients in a pan. Turn the heat off and mix in the honey.
6. Sprinkle the ingredients from Step 5 on the cake to finish.

Story Behind this Recipe

I just love anything that's sweet and tasty, but I really want to avoid gaining weight or developing skin problems like pimples. So, I've finally managed to put this recipe together after many experiments. Desserts are meaningless if they're healthy but don't taste any good!!