Hi, I’m Laura. Today, we’re going to prepare egg-free peach yogurt okara cake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Egg-free Peach Yogurt Okara Cake Recipe
Egg-free Peach Yogurt Okara Cake is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Egg-free Peach Yogurt Okara Cake is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have egg-free peach yogurt okara cake using 15 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Egg-free Peach Yogurt Okara Cake:
- Take 100 grams Fresh okara
- Make ready 200 grams drained to 100 grams Drained yogurt
- Take 1 peach worth Peach compoteor canned peaches
- Get 90 ml ＊Syrup from the peach compote
- Take 1 tbsp ＊Condensed milk
- Get 30 grams (to taste) ＊Raw cane sugar
- Get 1 pinch ＊Salt
- Get 1/2 tsp ＊Lemon juice
- Get 1 tsp ＊Peach liqueur, amaretto, or other liqueur of your choice
- Prepare 1 few drops ＊Vanilla oil
- Make ready 25 grams ・Cake flour
- Take 15 grams ・Almond flour (or cornstarch)
- Get 1/2 tsp ・Baking powder
- Take 5 grams Candied orange peel (or marmalade)
- Prepare 1 Citrus jam or other jam of your choice for glazing
Steps to make Egg-free Peach Yogurt Okara Cake:
- 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.
- Prepare the peach compote (or used canned peaches), slice into desired sizes, then drain.
- 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.
- Add the ＊ ingredients in the order listed to the drained yogurt, mixing each time, then combine until even.
- Crush the lumps in the raw okara while mixing, then add orange peel cut into 5-mm pieces.
- Sift in the ・ ingredients, then mix well. Let sit in the refrigerator for 30 minutes to relax the gluten.
- Line a mold with parchment paper, then preheat the oven to 180℃.
- 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. If layering the peaches on top, coat only the side of the peaches that will be touching the cake.
- After it finishes baking, tap the mold on table to release any air pockets.
- When the cake cools to the touch, remove it from the mold to prevent it from steaming, then cool on a rack. To keep it moist, brush on a glaze of heated citrus jam or syrup.
- After chilling, cut the cake into individual servings, then serve.
- I mixed in all of the peaches, and topped it with fruit sauce.
So that’s going to wrap it up for this special dish egg-free peach yogurt okara cake recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
