Cassava Cake Recipes

CASSAVA CAKE RECIPE #1

Ingredients: (Serves 8-10)

  • 500 g Fresh cassava root
  • 3 Eggs
  • 150 g Sugar
  • 1 teaspoon salt
  • 2 tablespoons Melted butter, plus additional for brushing
  • 500 ml Thin coconut milk
  • 1-2 sheets Banana leaves

Topping:

  • 300 ml Sweetened condensed milk
  • 2 Egg yolks
  • 250 ml Coconut cream
  • 60 g Butter
  • 1 teaspoon Lemon zest

Directions :

  • Preheat oven to 190 °C (375 °F). Peel and grate the cassava to obtain 4 cups. Set aside.
  • Beat eggs until foamy. Add sugar, salt and melted butter. Blend in cassava and thin coconut milk.
  • Wilt the banana leaves by holding over an open flame for several seconds. Line a 23 x 32 cm baking tray with the banana leaves. Brush banana leaves with butter. Pour in the cassava mixture. Bake in preheated oven for 20 minutes.
  • To make the Topping combine condensed milk, egg yolks, coconut cream and butter in a double boiler. Cook, stirring constantly, until mixture thickens, about 20-25 minutes. Stir in lemon zest then set aside.
  • Take the cassava cake out of the oven after 20 minutes and spread Topping on it.
  • Return cassava cake to oven and bake another 5-10 minutes.
  • Remove the cake from the oven when the topping turns golden brown and a knife inserted in the center of the cake comes out clean.

CASSAVA CAKE RECIPE #2

This is a classic Filipino dessert enjoyed year round. I hope you enjoy it! Most of the ingredients can be found in an oriental store near you.

Cake:

  • 2 lbs grated cassava
  • 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
  • 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
  • 2/3 cup sugar
  • 3 eggs, plus
  • 3 egg whites
  • 1 cup grated coconut

Topping: 3 egg yolks

Directions:

  1. Preheat oven to 325 °F.
  2. In large mixing bowl combine cake ingredients. Mix well.
  3. Pour equally into two large greased rectangular pans.
  4. Bake until top is no longer liquid (approximately 30 minutes).
  5. Mix topping ingredients well and spread evenly on the two cakes.
  6. Bake an additional 20 to 30 minutes.
  7. Cool cakes completely.
  8. Slice each cake into 24 equal squares.

source: different recipe sites

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