Cassava Cake is a traditional popular filipino dessert made during special occasions. Cassava or Yuca (kappa in malayalam) is a starchy tuber grown in Asia, Africa and South America.
Back home, my mother would make many delicious cassava recipes like pudding, thoren, stir-fry etc., and is my all-time favourite.
I used one large fresh cassava root and squeezed out liquid from it with the help of a cloth. Dont skip this step. It is the key for a good cassava cake.
In case of topping, just 10 mins before removing the cake, pour little condensend milk on it, sprinkled with cheese and rebake till golden brown.
The texture of the cake is rich, creamy, sticky, elastic and delicious. The sugar content can be increased if you are sweet tooth person.
My cassava cake was spot on, lightly sweet minus toppings (skipped for health reasons) and we enjoyed it to the fullest.
Give your family a treat baking this wonderful yum cake. Here is how I made ;
Simple, easy, irresistible soft dessert for any special occasions or family gatherings enjoyed hugely with tea/coffee or on its own.
1 large cassava root
1 can coconut milk
1 can evaporated milk
1 can condensend milk
3 tbsp sugar (as per choice)
¼ tsp salt
1 tsp vanilla (optional)
Preheat oven to 180º celsius/350º F and grease a large round/square cake pan with cooking spray.
Peel off the outer skin of the cassava root and grate it. Squeeze out liquid as much as possible. Reserve.
Lightly beat eggs in a bowl and keep aside.
Into a large bowl, add evaporated milk, coconut milk, condensend milk, beaten egg, vanilla, salt and sugar. Give a good stir to mix.
Now, slowly add the grated cassava and combine everything together.
Pour batter in the prepared pan and bake for 1 hour or till golden brown.
Remove cake from the oven; allow it to cool completely. Refrigerate overnight.
Serve warm or chilled.
Ta da, yummy dessert is ready!!!
Can use pre-grated frozen cassava for this preparation
The baking temperature varies. Mine took 63 mins