Cassava, also known as yuca or manioc, is a starchy root vegetable widely used in tropical regions. One of the most delightful ways to enjoy cassava is by making a traditional cassava cake. This cake is moist, flavorful, and perfect for any occasion. Here’s a detailed recipe to help you make this delicious dessert.
Ingredients:
- 2 cups grated cassava
- 1 cup coconut milk
- 1 cup condensed milk
- 1/2 cup evaporated milk
- 1 cup sugar
- 3 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: grated cheese for topping
Instructions:
1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease a bundt pan or baking dish with butter or non-stick cooking spray to ensure easy removal of the cake after baking.
2. Prepare the Cassava: Peel the cassava and grate it finely. If you’re using frozen grated cassava, make sure to thaw it completely and drain any excess liquid. Freshly grated cassava should be squeezed lightly to remove some moisture, but it should not be too dry.
3. Mix Wet Ingredients: In a large mixing bowl, combine the coconut milk, condensed milk, evaporated milk, melted butter, eggs, and vanilla extract. Whisk these ingredients together until well blended. The combination of these ingredients will provide the rich, moist texture of the cake.
4. Combine Dry Ingredients: In another bowl, mix the grated cassava, sugar, and salt. Ensure that the sugar is evenly distributed throughout the cassava. This mixture will give the cake its unique texture and sweetness.
5. Combine Wet and Dry Ingredients: Gradually add the cassava mixture to the bowl of wet ingredients, stirring continuously until fully incorporated. The batter should be thick and well-mixed without any lumps.
6. Pour into Pan: Pour the batter into the prepared bundt pan or baking dish. Smooth the top with a spatula to ensure even baking. If you like, sprinkle some grated cheese on top for an additional layer of flavor and a golden crust.
7. Bake: Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean. Baking time can vary depending on the thickness of your cake, so start checking for doneness around the 45-minute mark.
8. Cool: Allow the cake to cool in the pan for about 10-15 minutes. This helps the cake to set and makes it easier to remove from the pan. After cooling slightly, transfer the cake to a wire rack to cool completely before slicing.
Tips and Variations:
- Cheese Topping: For an added twist, sprinkle grated cheddar or Edam cheese on top of the batter before baking. The cheese will create a deliciously crispy and savory crust.
- Coconut Flavor: Enhance the coconut flavor by adding 1/4 cup of shredded coconut to the batter. This adds a pleasant texture and intensifies the tropical taste.
- Serving Suggestions: Serve the cassava cake warm or at room temperature. It can be enjoyed on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage: Store leftover cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate the cake for up to a week. The cake can also be frozen for up to two months. Thaw at room temperature before serving.
FAQs:
Q: Can I use cassava flour instead of grated cassava? A: This recipe specifically calls for grated cassava to achieve the traditional texture and flavor. Cassava flour would not provide the same results, as it is more refined and lacks the fibrous texture of grated cassava.
Q: Is it necessary to use all three types of milk? A: The combination of coconut milk, condensed milk, and evaporated milk gives the cake its rich and creamy texture. However, you can experiment with substitutions. For example, you can use all coconut milk for a more pronounced coconut flavor, but this may alter the texture slightly.
Q: Can I add other flavors to the cake? A: Yes, you can add other flavors such as a teaspoon of lemon or lime zest for a citrusy twist, or a teaspoon of cinnamon for a warm spice note. Feel free to customize the cake to your liking.
Q: How can I tell if the cake is done? A: The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. The edges of the cake should also start to pull away from the sides of the pan.
Q: Can I use a different type of pan? A: While a bundt pan is traditional for this recipe, you can use any baking dish you prefer. Just ensure that it is well-greased and adjust the baking time as necessary based on the depth of the pan.
Cassava cake is a delightful dessert that brings the flavors of the tropics to your table. Its rich, creamy texture combined with the subtle sweetness of condensed milk and the tropical hint of coconut makes it a favorite for many. This recipe is simple to follow and can be easily customized to suit your taste preferences. Whether you’re making it for a special occasion or just to enjoy a slice of something sweet, this cassava cake is sure to be a hit. Happy baking!
