Okara Cake (Soy Pulp Cake)
おからケーキ · Okara Kēki
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Okara is the pulp left over when soybeans are pressed for tofu and soy milk. It is mild, a little nutty, and high in fiber, which makes it a favorite in preschool kitchens for afternoon snacks. Here the powdered okara soaks up water and folds into a simple egg-and-milk batter with thin slices of apple that have been simmered in a little sugar, so the cake bakes up moist and gently sweet. It is the kind of unfussy treat children happily reach for at snack time.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 37.5 gapple
- 6.6 gokara powder (dried soy pulp)Okara is the fiber-rich soybean pulp left over from making tofu, dried and ground into a fine powder. Substitute: Fine oat bran, or unsweetened soy flour. (Almond flour also works but contains tree nuts.)
- 19.5 gegg
- 9 gmilk
Seasonings
- 3 gsugar
- 33.8 gwater
- 3.5 gsugar
- 1 gbaking powder
About the Japanese ingredients in this recipe
- okara powder (dried soy pulp) (おからパウダー)
- Okara is the fiber-rich soybean pulp left over from making tofu, dried and ground into a fine powder. Substitute: Fine oat bran, or unsweetened soy flour. (Almond flour also works but contains tree nuts.)
Directions
- 1
Cut the apple into 8 wedges, then slice the wedges thinly. Toss with the sugar and simmer briefly.
- 2
Soak the okara powder in the water to soften it.
- 3
In a bowl, whisk the egg, then add the sugar and milk and mix. Add the simmered apple, the soaked okara, and the baking powder, and mix well.
- 4
Pour the batter onto a baking sheet lined with parchment paper and bake in a 180°C (350°F) oven for about 35 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 102 kcal | 204 kcal | 102 kcal |
| Protein | 4.4 g | 8.7 g | 4.4 g |
| Fat | 3.3 g | 6.6 g | 3.3 g |
| Carbohydrates | 15.2 g | 30.3 g | 15.2 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 66 mg | 132 mg | 66 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 102 kcal | 4.4 g | 3.3 g | 15.2 g | 0.3 g | 66 mg | 0.6 mg |
| 1 adult serving | 204 kcal | 8.7 g | 6.6 g | 30.3 g | 0.6 g | 132 mg | 1.2 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
