| Prep: 30 mins | Cook: 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 479 | 24g | 16g | 57g |
| sugars | fibre | protein | salt |
| 38g | 2g | 8g | 0.3g |
There’s something really special about this Cassava Cake. It may be a far cry from the creamy corn casseroles and hearty beef stews of my Nebraskan roots, but it brings its own kind of comfort. This delicious cake embodies the essence of farm-fresh ingredients, echoing the natural abundance of our Midwestern heartland – although, in a tropical twist.
A Melting Pot of Flavours
Layers of sweet and creamy textures give this delightful cake an irresistible edge. The soft grated cassava enveloped in rich and creamy milk blend combined with melted butter harmoniously unites in a taste that is simultaneously familiar and exotic. It brings to mind the comfort of a warm, cheesy apple and cheddar pie while simultaneously introducing a subtly distinct tropical flavor. Topping it off is a fine layer of cheese that gives a pleasant surprise with each bite!
Sweet, Savory and Healthy
But while this cake is undoubtedly indulgent, it doesn’t fall short on the health benefits either. Cassava is a tropical root vegetable – a staple in South American and Asian cuisines – and is an excellent source of vitamin C, thiamine, and other essential minerals. As an excellent source of energy, it supports balanced nutrition without sacrificing taste. The ingredients in this recipe unite to ensure a fitting conclusion to any meal, or as an afternoon treat that adds more than just sweet delight.
Perfect Pairings
Enjoy the Cassava Cake as is, or pair it with lighter dishes like a citrusy Shrimp and Avocado salad to balance the palette. If you’re in the spirit of continuing the tropical joy, serving a Grilled Mahi-Mahi with Coconut Cilantro Sauce as the main course could just be the ticket. No matter how you choose to enjoy it, this Cassava Cake is bound to bring a smile to your face.
So there you have it, folks. My love for this delicious Cassava Cake recipe exists not only because it’s a delightful dessert, but also because it signifies a harmonious blend of culture, taste, and health. Twisting away from the conventional, while retaining core values of comfort and freshness, this cake certainly has a special place in my recipe book, and I hope, in yours too.
What You’ll Need
- 2 cups Grated Cassava
- 1 14-oz can Sweetened Condensed Milk
- 1 14-oz can Coconut Milk
- 1 14-oz can Evaporated Milk
- 1/2 cup Unsalted Butter, melted
- 6 Eggs
- 1 cup Granulated Sugar
- 1/4 cup Grated Cheddar Cheese
- 1/4 cup Condensed Milk for topping
- 1/4 cup Coconut Milk for topping
- 1/4 cup Granulated Sugar for topping
- 1/4 cup Grated Cheddar Cheese for topping
Method
Step One
Begin by preheating your oven to 350 degrees Fahrenheit or 175 degrees Celsius and lightly greasing a large baking pan.
Step Two
In a large mixing bowl, combine the grated cassava, sweetened condensed milk, coconut milk, evaporated milk, melted butter, eggs, and granulated sugar. Stir the mixture until it’s thoroughly combined.
Step Three
Pour the mixture into your greased baking pan. Smooth the top with a spatula and evenly sprinkle the grated cheddar cheese over the surface.
Step Four
Bake the cassava cake in your preheated oven for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Step Five
While the cake is baking, make the topping. In a small saucepan, combine the 1/4 cup of condensed milk, 1/4 cup of coconut milk, and 1/4 cup of granulated sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is thickened slightly.
Step Six
Once the cake is fully baked, remove it from the oven and immediately pour the warm topping evenly over the surface. Sprinkle the remaining 1/4 cup of grated cheddar cheese on top.
Step Seven
Return the cake to the oven and broil for a few minutes, until the topping is bubbly and golden. Once done, let the cake cool completely before slicing and serving.
