Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, low-sugar okara pound cake. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Low-Sugar Okara Pound Cake is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Low-Sugar Okara Pound Cake is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have low-sugar okara pound cake using 6 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Low-Sugar Okara Pound Cake:

1. Make ready 200 grams Fresh okara
2. Get 2 Egg
3. Get 10 grams Olive oil
4. Prepare 30 grams Artificial sugar (or sugar)
5. Prepare 6 drops Vanilla oil (or extract)
6. Take 50 grams Water for adjusting (or soy milk if you like, see Step 10)

Instructions to make Low-Sugar Okara Pound Cake:

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

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