Okara pound cake with raisins. The raisins add moisture to the otherwise dry cake.

Today, I tried making an okara pound cake with raisins. To prevent the raisins from sinking, it’s usually effective to increase the viscosity of the batter, so I added okara.

As expected, the finished cake had a somewhat dry texture, but the raisins didn’t sink. Since the raisins are slightly moist, I think they counteract the dryness. If you want a moister cake, you might try drizzling it with rum or similar spirits after baking.

Japanese link: Raisin Okara Pound Cake Recipe

Raisin Okara Pound Cake Recipe (Ingredients)

Calories and prices are approximate values.

Raisin Okara Pound Cake Recipe (Instructions)

・ This time, I didn’t separate the egg white and yolk. I wanted to increase the viscosity of the batter when pouring it into the pound cake mold. Instead of meringue, I decided to use a pinch of baking soda.

・ I put 1 egg, 20g oil, and 30g sugar into a bowl and mixed them with a hand mixer.

・ Next, I added 20g of soy milk and mixed it. It became slightly whitish.

・ Then, I added 57g of flour, 3g of okara powder, and a pinch of baking soda, and mixed thoroughly with a hand mixer.

・ Next, I added 30g of raisins and mixed them evenly with a spatula. The batter was now complete.

・ I poured the batter into the pound cake mold, tapped the bottom of the mold to release air, then placed it in a preheated oven at 180°C. I baked it at 180°C for 10 minutes, then at 160°C for 20 minutes. I could see raisins on top of the pound cake, so they didn’t sink to the bottom completely.

・ After letting it cool slightly, I removed the cake from the mold and cut it. As expected, the finished cake had a somewhat dry texture, but the raisins didn’t sink. Since the raisins are slightly moist, I think they counteract the dryness. If you want a moister cake, you might try drizzling it with rum or similar spirits after baking.