Monday, 17 September 2012

Okara Black Butter Cake

After using Okara (豆渣) to make the Okara Mantou and Omelette (recipes here) I am again inspired to bake an Okara Butter Cake which is "Black" in colour. This is a random thought on baking something common but yet in a "black" theme to support a past "dining issue".

When I first drafting out the recipe I have a mixture of banana and Durian Butter Cake in mind whereby I replace certain amount of the mashed banana/durian pulps with fresh Okara and Homemade Organic Soymilk.


BLACK BUTTER CAKE
(using Homemade Soymilk, Okara and Charcoal Powder)


In order to achieve the "charcoal" colour and yet not using too many black soybean to bitten the taste of the soymilk and okara, I added a teaspoon of Bamboo Charcoal powder. 


(Make: 2 tins (17cm x 8cm x 6cm) | Preparation: 10 minutes   | Cooking: 40 minutes)

Ingredients:
  • 200g Self Raising Flour
  • 1 Teaspoon Charcoal Powder, optional
  • 200g Unsalted Butter, soften
  • 180g Caster Sugar
  • 4 Eggs (55g each)
  • 150g Okara
  • 50ml Homemade Soymilk
  • 1/2 Teaspoon Vanilla Extract


Method:-
1. Preheat Oven to 170°C degree Celsius.

2. Cream the butter and sugar together until light and fluffy (beating with an electric mixer for about 4 - 5 minutes on medium speed).

3. Add in 1 egg at a time, beating well in between each additions.


4. Beat in Okara till combined (a few seconds). Using a rubber spatula, fold in half the sifted flour mixture (careful not to over-stir or beat the mixture) and follow by milk and remaining flour.

5. Divide the batter into the prepared casing, bake the cake in preheated oven for 40 - 45 minutes or until a skewer insert in the middle and come out clean.

6. When cooked, remove cake from the oven, allow it to cool completely on a wire rack before cutting.


Overall the cake is moist and infuse with an aromatic fragrance from the soymilk and okara used. Best of all it's sweet and fragrance taste has take over the usual rich butter cake texture and hence it tastes "light" and "refreshing".

So if you do make your own soymilk, remember to keep some of those Okara to try out this unusual butter cake.

10 comments:

  1. Ellena, the cake looks moist, it must be tasted good too.

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  2. Thanks Ellena! I've been waiting for his recipe!
    :)

    ReplyDelete
  3. tks for sharing! will try out when my soymilk maker arrives :)

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  4. Love this black beauty. I must bake this one day :)

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  5. this is such a unique recipe! i need to try it.

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  6. this is similar to the charcoal bread that we see in some bakeries?

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  7. thanks for this recipe, i seldom use cakes with bamboo charcoal AND okara and this seems perfect!

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  8. Thanks for such a good recipe, tried it and it was delicious. Moist, soft, and the subtle fragrance of the soya balances out the buttery taste. Many gave this a thumbs up and I am a very inexperienced baker! :)

    DT

    ReplyDelete
    Replies
    1. Hi DT thanks for trying out the recipe and your feedback :) Am glad that you enjoy the cake too :)

      Delete
  9. Excuse me could you please share where you got your bamboo charcoal powder from?

    ReplyDelete

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Regards
Ellena (Cuisine Paradise)

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