Pear and Cocoa Blancmange-style Okara Cake

Ingredients

• 200 grams undrained; 100 grams after draining for 3+ hours Drained whole milk plain yogurt
• 90 ml Pear syrup
• 15 grams Condensed milk
• 30 grams Sugar
• 1 pinch Salt
• 100 grams Fresh okara
• 15 grams Almond flour
• 1 tsp Cointreau or other fragrant liqueur or brandy
• 100 grams Pear compote -or canned pears
• 25 grams *Cake flour
• 12 grams *Pure cocoa powder
• 1/2 tsp *Baking powder

Instructions

1. Drain the pears well in a sieve or colander.
2. Slice half the pears into 5 mm wedges (about 10 slices), and cut the rest up into 1 cm or smaller dice.
3. Sift the * ingredients twice.
4. Put all the ingredients except for the pears and the* dry ingredients in a bowl in the order listed, and mix well with a whisk between additions.
5. Add the * dry ingredient, and mix with a rubber spatula until smooth.
6. Add the diced pears.
7. Rest the batter in the refrigerator for 30 minutes.
8. Preheat the oven to 355F/180C.
9. Take the batter out of the refrigerator and mix lightly.
10. Pour into a parchment paper lined cake mold.
11. Layer the sliced pears on top and put into the oven immediately (before the pear slices sink) and bake for 40 to 45 minutes.
12. Take the cake out of the mold and cool on a rack.
13. Chill in the refrigerator to firm up the cake.
14. In half a day or overnight, the cake will set.
15. Slice to serve.
16. Variation: I added all the pears to the batter.
17. This was easy and delicious.