-
1
Filter the yogurt through a coffee filter or wrap in a cone of thick parchment paper, then drain for 3 hours until the content is reduced to 1/2.
-
2
Prepare the peach compote (or used canned peaches), slice into desired sizes, then drain.
-
3
For the cake in the photo, I used 1/2 the amount of peaches sliced thinly and placed on top, and 1/2 the amount of peaches cut into 1-cm cubes, and mixed into the batter.
-
4
Add the * ingredients in the order listed to the drained yogurt, mixing each time, then combine until even.
-
5
Crush the lumps in the raw okara while mixing, then add orange peel cut into 5-mm pieces.
-
6
Sift in the ingredients, then mix well.
-
7
Let sit in the refrigerator for 30 minutes to relax the gluten.
-
8
Line a mold with parchment paper, then preheat the oven to 180C.
-
9
Lightly coat the peach in flour (not listed), mix them into the batter, pour the batter into the mold, then bake for about 40 minutes.
-
10
If layering the peaches on top, coat only the side of the peaches that will be touching the cake.
-
11
After it finishes baking, tap the mold on table to release any air pockets.
-
12
When the cake cools to the touch, remove it from the mold to prevent it from steaming, then cool on a rack.
-
13
To keep it moist, brush on a glaze of heated citrus jam or syrup.
-
14
After chilling, cut the cake into individual servings, then serve.
-
15
I mixed in all of the peaches, and topped it with fruit sauce.
