Recipe of Speedy Egg-free Peach Yogurt Okara Cake

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The ingredients needed to make Egg-free Peach Yogurt Okara Cake:

1. Take 100 grams Fresh okara
2. Get 200 grams drained to 100 grams Drained yogurt
3. Prepare 1 peach worth Peach compoteor canned peaches
4. Prepare 90 ml ＊Syrup from the peach compote
5. Get 1 tbsp ＊Condensed milk
6. Get 30 grams (to taste) ＊Raw cane sugar
7. Prepare 1 pinch ＊Salt
8. Take 1/2 tsp ＊Lemon juice
9. Make ready 1 tsp ＊Peach liqueur, amaretto, or other liqueur of your choice
10. Make ready 1 few drops ＊Vanilla oil
11. Take 25 grams ・Cake flour
12. Make ready 15 grams ・Almond flour (or cornstarch)
13. Get 1/2 tsp ・Baking powder
14. Take 5 grams Candied orange peel (or marmalade)
15. Make ready 1 Citrus jam or other jam of your choice for glazing

If you make your own homemade soy milk, you will always end up with a by-product The okara I used is fresh okara that I've squeezed as much soy milk out as possible with a cheesecloth - damp but not dripping wet. Peach Yogurt Cake - this gluten free cake is made without any gums, using gluten-free (and gum-free) multi-purpose flour and Greek yogurt. I am so excited about this recipe! As I am slowly eating a second slice of this gluten free peach yogurt cake, I still can't believe that it tastes just like.

Instructions to make Egg-free Peach Yogurt Okara Cake:

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. Prepare the peach compote (or used canned peaches), slice into desired sizes, then drain.
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. Add the ＊ ingredients in the order listed to the drained yogurt, mixing each time, then combine until even.
5. Crush the lumps in the raw okara while mixing, then add orange peel cut into 5-mm pieces.
6. Sift in the ・ ingredients, then mix well. Let sit in the refrigerator for 30 minutes to relax the gluten.
7. Line a mold with parchment paper, then preheat the oven to 180℃.
8. 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.
9. After it finishes baking, tap the mold on table to release any air pockets.
10. 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.
11. After chilling, cut the cake into individual servings, then serve.
12. I mixed in all of the peaches, and topped it with fruit sauce.

I am so excited about this recipe! As I am slowly eating a second slice of this gluten free peach yogurt cake, I still can't believe that it tastes just like. This peach cake is made from scratch. I must be getting finicky, because I am loving making cakes, brownies and cookies the old-fashioned way You wanna get 'Peachy' with it? Try making this Heavenly Peach Greek Yogurt Cake!

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