250 g dry okara (pressed soy bean leftovers from tofu making)
250 ml flour (all purpose)
200 g dried but soft damaszene plums, chopped
150 g brown sugar
125 g dark chocolate
125 ml canola oil
125 ml skimmed milk
1 1/2 tablespoons cacao powder
3/4 parcel baking powder (8 g)
2 tablespoons wiskey
1/2 teaspoon cinnamon
1 tablespoon icing sugar
Roast okara in a dry pan about 5 minutes, let cool a little. Melt chocolate. Mix okara with sugar, chocolate and oil than add everything else in your kitchen machine and let run a minute. Fill in a round and greased baking pan (24 cm diameter, silicon).
Bake 30 min on 175 C. Make a tooth pick probe: if the tooth pick comes out clean after sticking it into the middle of the cake, the cake is ready. Let cool on a rack. Dust cake with icing sugar.
The cake is very soft and tender, juicy but not sticky and not too sweet.