Okara pound cake with raisins. I aimed for a moist texture by drizzling it with rum.

Today, I tried pouring rum over my okara pound cake with raisins.

The finished cake had a very moist texture. The sweetness was just right, but with 30g of rum, the aroma was quite strong. If you’re not fond of alcohol, the rum might feel a bit overpowering.

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)

・First, I separated the egg into whites and yolk.

・I whisked the egg whites with a hand mixer to make meringue. After whisking the egg whites for about 2 minutes with a hand mixer, I added 10g of sugar, then whisked for another 30 seconds to complete the meringue.

・Next, I whisked the egg yolk, 20g sugar, and 20g oil with a hand mixer. It was done when it became slightly frothy. Then, I added 15g soy milk and whisked for about 1-2 minutes with the hand mixer.

・Furthermore, I added 50g flour and 3g okara powder, mixed lightly with a spatula, then added 20g raisins and mixed further. Since there was little moisture, the dough was quite firm.

・Here, I added the meringue and mixed until everything was well combined. This completed the dough.

・I poured it into a pound cake pan and tapped the bottom to release air bubbles.

・I put it into a preheated oven at 180℃, baked it for 10 minutes at 180℃, then 20 minutes at 170℃, and it was done.

・I removed it from the mold, laid plastic wrap underneath, and returned it to the mold. Then, I poured 30g of rum over it.

・After wrapping it in plastic wrap, I put it in the refrigerator for about a day. This completed the pound cake.

・ The finished cake had a very moist texture. The sweetness was just right, but with 30g of rum, the aroma was quite strong. If you’re not fond of alcohol, the rum might feel a bit overpowering.