In my previous post I explained how I made (quickly and easily) okara (おから) at home. (As a reminder, okara is a very healthy by-product of the soy milk or tofu production.) This cake recipe is my first experience with okara use, but certainly not the last. The addition of okara made is taste lighter and softer, not to mention all the nutritious and healthy elements brought by okara. Last, but not least, a very important information: even those who hate soy milk, tofu etc. appreciate this cake and do not notice anything unusual.
Since the Spring is my “emptying last year’s jars” season, I made this cake with King of the Pippins sauce I had put into jars last year (King of the Pippins is an exceptional apple variety, read more about it + the sauce recipe here). However, this cake can be made with any fruit sauce, jam, marmalade or freshly made fruit purée. Excellent way to use up the leftover fruit (puréed and then sweetened) or the remains of a big jam jar. This cake was prepared with half of the okara I have recently made.
Preparation: 2 hours – 2 h 1/2
Ingredients (one small cake, serves 4):
125 g slightly moist okara
10 heaped tablesoons flour
pinch of salt
7 tablespoons sugar
50 g softened butter
a 200 ml jar of fruit jam, sauce of purée
Combine all the ingredients (except for the jam) mixing with your hands in a bowl or in a food processor.
You may add some cinnamon, but it’s not obligatory.
Divide the mixture in three parts and put one of those in a plastic bag in the freezer.
Leave it there to chill for one hour.
Preheat the oven to 180°C.
Line up a greased dish (mine was 10x20cm big) with the remaining 2/3 of the dough.
Spread the sauce or the jam over the top.
Take out the chilled 1/3 of the dough and grate it over the jam (on a grater with big holes).
Bake until slightly golden (about 1hour – 1h15min).