Flourless Okara Matcha Cake for Dieters

• 2 Eggs
• 1 tbsp Kuromitsu (or molasses)
• 1 tsp plus Matcha
• 200 grams Fresh okara
• 8 tbsp Skim milk
• 1 1/2 tbsp Olive oil or some other oil
• 10 grams plus Kuromame or amanatto (optional)

1. Whip the eggs in a double boiler until soft peaks form.
2. Preheat the oven to 320F/160C.
3. Add the kuromitsu and matcha to Step 1 and mix well.
4. Add the ingredients, and mix in well with a rubber spatula.
5. (Add 5 g or so of chopped sweet beans or other additions if you prefer.)
6. Pour the batter into milk carton baking molds (seeor a poundcake tin lined with parchment paper.
7. Drop the mold or tin lightly on a countertop to even out the batter.
8. (Sprinkle the remaining sweet beans or other additions on top.)
9. Bake for 35 minutes at 320F/160C and it's done.
10. If you are using a milk carton mold, cut the 4 corners with scissors, run a knife along the bottom and remove the cake.
11. Wrap in plastic wrap to prevent the surface from drying out.
12. Variation: For a chocolate version, use cocoa powder instead of matcha and dried fruits instead of sweet beans.

eggs, molasses, fresh okara, milk, olive oil

Taken from cookpad.com/us/recipes/167784-flourless-okara-matcha-cake-for-dieters (may not work)