Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans

• 50 grams Cake flour
• 50 grams Whole wheat flour (or cake flour)
• 1 tsp Baking powder
• 30 grams Sugar (I use light brown sugar)
• 100 grams Silken tofu
• 1 Egg (large)
• 2 tbsp Milk or soy milk
• 2 tbsp Vegetable oil
• 1 Cooked kuromame

1. Preheat the oven to 180C.
2. Combine the cake flour, whole wheat flour, baking powder, and sugar in a bowl and mix until even.
3. Place the lightly drained tofu in a separate bowl.
4. Add the rest of the ingredients and use a whisk to mix to an even consistency.
5. With a rubber spatula, briskly fold the dry ingredients into the wet ingredients a little at a time.
6. The trick is not to mix it too much!
7. When the batter is no longer floury, pour it into a mold up to 1 cm, then sprinkle in a layer of the kuromame.
8. Pour in the rest of the batter, then tap the mold on a surface to release any air pockets.
9. Bake for 30-40 minutes at 180C, then it's done.
10. While baking, if the surface looks like it may burn, cover the top with aluminum foil.
11. Let cool in mold for 20 minutes until cool to the touch, then remove from the mold, then wrap in plastic wrap to store.
12. It's very fluffy served fresh from the oven.
13. Kept at room temperature, it should remain moist even if served the following day.
14. For this recipe, I used a package of store-bought simmered kuromame.

flour, whole wheat flour, baking powder, sugar, silken, egg, milk, vegetable oil, kuromame

Taken from cookpad.com/us/recipes/150725-silken-tofu-pound-cake-with-kuromame-cooked-black-soybeans (may not work)