Cassava Cake
Cassava Cake is a hearty dessert for special occasions or you can serve it as a sweet yet heavy snack. Best of all is that it’s sooooooo easy to make that your kids can make it on their own.
But before we make this easy Cassava Cake let’s talk tools.
Cassava Cake Tools
How to Make Cassava Cake
Making Cassava Cake is pretty easy. The main thing is getting hold of all the ingredients. You can get frozen grated cassava from ethnic stores. And from then it is a simple process. The first thing is to make the Cassava Cake batter, followed by the sweetened luscious and decadent custard topping. Seriously cooking this is very easy. This post contains affiliate links. For more information, check out my disclosure. Here are some of the items you will need to make this Cassava Cake.
Get together a mixing bowl and whisk before you start. Some measuring jugs or cups or measuring teaspoons will be handy too. Grab hold of a baking dish a Saucepan.
Making Cassava Cake Batter
Step 1. This is as simple as thoroughly combining the grated cassava, butter, sweetened condensed milk, evaporated milk, cheese, sugar, and eggs and coconut milk in a mixing bowl using a whisk. Sooooooo many good flavours in here. Step 2. This Cassava Cake mixture then goes into a greased rectangular baking dish and is baked for 1 hour in a hot oven. Step 3. Once done it needs to be set aside to cool down.
Creamy Cassava Cake batter.
Cassava cake set aside to cool down.
Making Cassava Cake Topping
The coconut caramel custard topping is also easy to make and very lush. Then you are good to dig right in. Seriously, I could face plant myself in Filipino Cassava Cake every single day.
The cheese topping is optional as the cake itself tastes good on its own. For a more authentic taste, then please use cheddar cheese. Because of the unique texture of cassava cake and its fab cheese topping, you might want to try serving it with a dry sweet wine. Guys, this really is a perfect and Easy Cassava Cake Recipe which will serve as a fab and oh so different in a good way creamy dessert. It is soooooo worth trying.
Cassava Cakes Tips, Tricks & More
If you have an abundance of fresh cassava, then grate it yourself using a box grater and freeze it in the right quantities to make this cassava pudding when you need it. See the section below on how to prepare cassava. Do squeeze the excess moisture out of the freshly grated cassava or the frozen cassava before using it. If not gluten-free you can use flour instead of cornflour.
What Does Cassava Cake Taste Like?
It is rich, creamy, moist, coconutty with a little texture from the grated cassava.
How Long Can Cassava Cake Last?
Great question. You can keep it in the fridge for 3-4 days with no problems.
Can you freeze cassava cake?
Yes you can. Let the cake cool down, slice it and freeze in an air tight container or ziploc bags for up to 3 months.
Cassava Cake Toppings
I have left the Cassava Cake Topping pretty simple for this with a coconut caramel topping. You can add cheddar cheese or egg yolks to the custard for colour or some grated nutmeg. Just go with what you like.
Is Cassava Cake Gluten-free?
Yes as long as you use this recipe here, then you Cassava Cake will be gluten-free.
Cassava Recipes
For more Cassava Recipes why not check out these below Coconut Cassava Bars. Cassava Leaf {Sauce} – African Recipe. Do you have cassava cakes recipes you want to share? Please do so in our comments section!
What is Cassava
Cassava is a starchy root vegetable( tuber) common in places like South America, Asia and Africa. This nutty flavour vegetable is a main source of carbs and calories for people living in these areas. Cassava is the root is super versatile and can cooked whole (boiled, baked, steamed or roasted), cut and fried, ground into a coarse flour or grated like in this recipe. It is also the base of garri (West Africa) and tapioca (just think porridge and bubble tea). I have had it in a salad, stews, cake, bread, roasted with some sweet chilli in porridge and have had garri in granola and as a breadcrumb type seasoning. Around the world, cassava is also known as manioc, Brazillian arrowroot or yuca. While most Western and European cuisines only use the cassava as either a garnish or an appetizer, African and Asian dishes give the cassava a more major role. Just check out this cassava pudding to see what I mean. Nutrition Data reports that raw cassava is low in saturated fat, cholesterol and sodium. It is a good source of manganese and a very good source of vitamin C. Here’s an easy-to-follow adapted cake Panlasang Pinoy r recipe.
How To Prepare Cassava
Make sure you select cassava roots that are firm and blemish free Cut off the tapered ends, and slice into 3 inch round ends using a sharp knife (vegetable peelers will not work). Place each section vertically and peel off the (thick) skin one section at a time. When peeled cut each section vertically into quarters which will expose the woody centre. Cut off the woody centre, and repeat till all the cassava sections are done. Wash the quarters and grate using a cheese grater. Use fresh or store in the freezer till needed.
Thank you for reading this Filipino Cassava Cake recipe post. And please come visit again as I continue dreaming up recipes, African recipes, Sierra Leone recipes, travel plans and much more for you. Originally posted Jan 2014 , Updated March 2018.
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