Egg-free Peach Yogurt Okara Cake

1. 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. 2

   Prepare the peach compote (or used canned peaches), slice into desired sizes, then drain.

3. 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. 4

   Add the * ingredients in the order listed to the drained yogurt, mixing each time, then combine until even.

5. 5

   Crush the lumps in the raw okara while mixing, then add orange peel cut into 5-mm pieces.

6. 6

   Sift in the ingredients, then mix well.

7. 7

   Let sit in the refrigerator for 30 minutes to relax the gluten.

8. 8

   Line a mold with parchment paper, then preheat the oven to 180C.

9. 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. 10

    If layering the peaches on top, coat only the side of the peaches that will be touching the cake.

11. 11

    After it finishes baking, tap the mold on table to release any air pockets.

12. 12

    When the cake cools to the touch, remove it from the mold to prevent it from steaming, then cool on a rack.

13. 13

    To keep it moist, brush on a glaze of heated citrus jam or syrup.

14. 14

    After chilling, cut the cake into individual servings, then serve.

15. 15

    I mixed in all of the peaches, and topped it with fruit sauce.

* Per serving · 4 servings · Values may vary.