Egg-free Peach Yogurt Okara Cake. 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.
This is a yogurt cake — just about the easiest cake of them all. It's a one-bowl cake, with yogurt, oil, and eggs whipped up into a batter and the flour and leavening dropped Out of peaches in your neck of the woods? This would actually be rather good with canned or frozen peaches, as they are baked. You can cook Egg-free Peach Yogurt Okara Cake using 15 ingredients and 12 steps. Here is how you cook it.
Ingredients of Egg-free Peach Yogurt Okara Cake
- You need 100 grams of Fresh okara.
- Prepare 200 grams of drained to 100 grams Drained yogurt.
- Prepare 1 of peach worth Peach compoteor canned peaches.
- You need 90 ml of ＊Syrup from the peach compote.
- It’s 1 tbsp of ＊Condensed milk.
- Prepare 30 grams of (to taste) ＊Raw cane sugar.
- It’s 1 pinch of ＊Salt.
- Prepare 1/2 tsp of ＊Lemon juice.
- It’s 1 tsp of ＊Peach liqueur, amaretto, or other liqueur of your choice.
- You need 1 of few drops ＊Vanilla oil.
- Prepare 25 grams of ・Cake flour.
- You need 15 grams of ・Almond flour (or cornstarch).
- Prepare 1/2 tsp of ・Baking powder.
- Prepare 5 grams of Candied orange peel (or marmalade).
- Prepare 1 of Citrus jam or other jam of your choice for glazing.
The Yogurt Peach Cake recipe out of our category Cheesecake! Gradually fold in the flour, baking powder and cornstarch with the beaten egg whites into the egg yolk mixture. Peach Yogurt Cake – this gluten free cake is made without any gums, using gluten-free (and gum-free) multi-purpose flour and Greek yogurt. Made in a springform baking pan.
Egg-free Peach Yogurt Okara Cake step by step
- 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..
- Prepare the peach compote (or used canned peaches), slice into desired sizes, then drain..
- 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..
- Add the ＊ ingredients in the order listed to the drained yogurt, mixing each time, then combine until even..
- Crush the lumps in the raw okara while mixing, then add orange peel cut into 5-mm pieces..
- Sift in the ・ ingredients, then mix well. Let sit in the refrigerator for 30 minutes to relax the gluten..
- Line a mold with parchment paper, then preheat the oven to 180℃..
- 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..
- After it finishes baking, tap the mold on table to release any air pockets..
- 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..
- After chilling, cut the cake into individual servings, then serve..
- I mixed in all of the peaches, and topped it with fruit sauce..
Great gluten free breakfast or dessert recipe! 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! The peach color is so pretty in this cake.
