If there is a cake that carries the taste of the countryside, grandma's house and freshly brewed coffee, it is the Cake: Cassava, also known as cassava cake or cassava cake, depending on the region of Brazil. It is dense, moist, with a slightly sweet flavor and a creamy texture that melts in your mouth.
Made with freshly grated cassava, coconut and coconut milk, it is one of those recipes that nourishes the body and soul, and best of all: does not contain wheat flour!
Ingredients
- 1 kg of raw and grated cassava (manioc/manioc)
- 3 eggs
- 2 cups (tea) of sugar
- 200 ml coconut milk
- 100 g grated coconut (fresh or dried)
- 1/2 cup (tea) of melted butter or margarine
- 1 pinch of salt
- 1 tablespoon baking powder (optional, for a lighter cake)
- Margarine and sugar to grease the pan
Preparation:
1. Prepare the ingredients
- Grate the raw cassava finely (or use a food processor).
- If it releases too much liquid, drain it a little, but don't dry it completely, this is what gives the cake its creaminess.
2. Mix the dough
- In a large bowl, mix the grated cassava, sugar, coconut milk, grated coconut, lightly beaten eggs, butter and salt.
- If desired, add yeast to give it a slight rise (optional, the traditional version is denser).
- Mix everything very well until a moist, homogeneous dough forms.
3. Bake the cake
- Grease a rectangular or ring-shaped pan with margarine and sprinkle with sugar.
- Pour the batter and smooth it with a spatula.
- Bake in a preheated oven at 180°C for approximately 45 to 60 minutes, or until golden brown on top and the center is firm.
- Wait for it to cool a little before unmolding or cutting, the cake is better when warm or cold.
Special Tips
- Want an extra touch? Add grated cheese to the dough — it’s a delicious mix between sweet and savory!
- The cassava should be fresh and free of lint. The frozen version also works, but the flavor is milder.
- This cake doesn't rise much, but it makes up for it with texture and flavor!
