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1
Preheat the oven to 180C.
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2
If using raw okara, you can use as-is.
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3
If using dried, use water to rehydrate (following the package instructions).
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4
Combine the eggs, olive oil, artificial sugar, and vanilla oil (vanilla essence) in a bowl and mix well with a whisk.
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5
Add the okara from Step 2 and mix with a rubber spatula.
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6
Adjust as needed with water until the batter is thick and drops from the spatula.
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7
Grease the pound cake pan with oil, line with parchment paper, and pour the batter into the pan (packing into the pan).
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8
Bake in an oven preheated to 180C for 40 minutes (adjust as needed).
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9
When a skewer stuck into the cake comes out clean, it's ready.
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10
It's soft, so remove carefully from the pan so that it doesn't crumble.
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11
(Be careful not to burn yourself.)
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12
Once the cake has cooled, wrap in plastic wrap.
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13
Let chill in the refrigerator for half a day, then enjoy.
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14
It's made with okara, so drink up with fluids to keep your stomach full for the rest of the day.
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15
Note: If you remove the cake immediately after baking, it will easily crumble.
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16
So, if you're worried about it crumbling, wait until it cools before removing from the pan.
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17
It can be frozen.
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18
If you place it in the refrigerator at night, it will be ready to eat in the morning.
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19
If you freeze it, it will become even more moist.
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20
I switched out black tea for the water and added 0.5 g of cinnamon and 25 g of walnuts.
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21
You can add any nuts or fruits you like to create variations.
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22
I switched the water with 40 g of soy milk.
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23
It is delicious and melts in your mouth.
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24
Other than soy milk, you can use other ingredients such as milk or vegetable juice.
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25
Try increasing the ingredients by 50% and bake in the same mold for about 70 minutes.
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26
It doesn't really expand, so if you press shapes into the dough with a cookie cutter, the image will remain.
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27
When you eat it, you'll be cutting through the design, so it's just for looks.
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28
This is the dried okara I used (4 x concentrate).
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29
This time, I used 40 g and added 160 g of water to create a total of 200 g.
