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Cassava Cake Recipe
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Ingredients :
Serves 8-10 |
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500 g
3
150 g
1
teaspoon
2
tablespoons
500 ml
1-2 sheets
Topping
300 ml
2
250 ml
60 g
1
teaspoon
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Fresh cassava root
Eggs
Sugar
Salt
Melted butter, plus additional for brushing
Thin coconut milk
Banana leaves
Sweetened condensed milk
Egg yolks
Coconut cream
Butter
Lemon zest
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Method :
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Preheat oven to 190oC (375oF).
Peel and grate the cassava to obtain 4 cups. Set aside.
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Beat eggs until foamy. Add sugar, salt and
melted butter. Blend in cassava and thin coconut milk.
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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.
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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.
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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 teh centre of the cake comes out clean.
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