Mugwort Tofu Pound Cake

Name: Mugwort Tofu Pound Cake
Yield: 682 g
Ingredients: Black Sesame Powder 10 g; Salt 1 g; Leavening Agent (Baking Powder) 3 g; Tapioca Starch (instead of flour) 20 g; Almond Flour 90 g; Cooked Whole Oats 80 g; Brown Rice Oil 28 ml; Allulose Syrup 50 ml; Maeil Soy Milk (Unsweetened) 100 g; Korean Soybean Tofu (For Pan-Frying) 300 g

Difficulty EASY 1,446 kcal

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Ingredients

Main ingredients

Black Sesame Powder 10 g
Salt 1 g
Leavening Agent (Baking Powder) 3 g
Tapioca Starch (instead of flour) 20 g
Almond Flour 90 g
Cooked Whole Oats 80 g
Brown Rice Oil 28 ml
Allulose Syrup 50 ml
Maeil Soy Milk (Unsweetened) 100 g
Korean Soybean Tofu (For Pan-Frying) 300 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 143.3 g 35%

Protein 56.94 g 14%

Fat 95.14 g 52%

Serving size 682g

Cooking steps

1

Wash the mugwort thoroughly and remove any excess water.
2

Mash the tofu and mix it with the mugwort.
3

Add eggs, sugar, salt, cake flour, and baking powder, then mix well.
4

Add cooking oil and knead evenly.
5

Pour the batter into a pound cake mold.
6

Bake in a preheated oven at 180°C (356°F) for 35-40 minutes.
7

Cool and serve.

Mugwort Tofu Pound Cake

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