The Ultimate Cassava Cake Recipe: How to Make the Best Cassava Cake Ever!

Cassava cake is a beloved dessert in many parts of the world, particularly in Southeast Asia and South America. It is made from grated cassava (also known as yuca or manioc), coconut milk, eggs, and sugar, and has a dense and chewy texture with a sweet and slightly nutty flavor. In this article, we’ll be sharing our ultimate cassava cake recipe – the one that we believe is the best you’ll ever taste.

Ingredients

2 cups grated cassava
1 can (13.5 oz) coconut milk
1 can (14 oz) condensed milk
3 eggs
1/4 cup butter, melted
1/2 cup sugar
1/2 cup grated cheddar cheese
1/4 cup all-purpose flour
1 teaspoon baking powder

How to Prepare the Cassava

The first step in making cassava cake is to prepare the cassava. You can either buy pre-grated cassava or grate it yourself using a food processor or a box grater. If you’re using fresh cassava, make sure to peel it first and remove any woody parts. Then, grate the cassava using the fine side of the grater.

Once the cassava is grated, place it in a cheesecloth or a clean kitchen towel and squeeze out as much liquid as possible. The drier the cassava, the better the cake will turn out.

Mixing the Batter

Now that the cassava is prepared, it’s time to mix the batter. In a large bowl, whisk together the coconut milk, condensed milk, eggs, melted butter, and sugar until well combined. Add the grated cheddar cheese and mix until evenly distributed.

In a separate bowl, sift together the all-purpose flour and baking powder. Add the flour mixture to the wet ingredients and mix until just combined. Finally, fold in the grated cassava until evenly distributed throughout the batter.

Baking the Cake

Preheat your oven to 350°F. Grease a 9×13 inch baking pan with butter or cooking spray. Pour the batter into the prepared pan and spread it out evenly.

Bake the cassava cake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and let it cool completely before slicing and serving. The cake will firm up as it cools, so be patient before slicing.

Tips for a Perfect Cassava Cake

Make sure to squeeze out as much liquid as possible from the grated cassava. This will prevent the cake from being too wet and dense.
Use fresh and high-quality ingredients, especially the coconut milk and condensed milk. The better the quality of the ingredients, the better the cake will taste.
If you want a more pronounced cheesy flavor, you can add more grated cheddar cheese to the batter.
Be careful not to overmix the batter once you add the flour mixture. Overmixing can result in a tough and chewy cake.
Let the cake cool completely before slicing and serving. This will allow the cake to set and firm up, making it easier to slice and preventing it from falling apart.

Serving Suggestions

Cassava cake can be served warm or chilled, and can be enjoyed on its own or with a variety of toppings. Here are some serving suggestions to try:

Top with grated coconut for a traditional Filipino touch.
You may also top it with grated cheese, one of the secret ingredient that makes cassava cake addictive.
Drizzle with condensed milk or chocolate sauce for added sweetness.
Serve with a scoop of vanilla ice cream for a delicious contrast of flavors.
Sprinkle with cinnamon or nutmeg for a warm and cozy flavor.

Storing and Freezing Cassava Cake

Cassava cake can be stored in an airtight container in the refrigerator for up to five days. To freeze cassava cake, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It will keep in the freezer for up to two months.

To reheat cassava cake, you can either microwave it for 30-60 seconds, or bake it in a preheated oven at 350°F for 10-15 minutes, until heated through.

The History of Cassava Cake

Cassava cake has a long and fascinating history, with variations of the dessert being enjoyed in countries all over the world. The cake is thought to have originated in the Philippines, where it is often served during special occasions and celebrations. Cassava cake is also popular in other Southeast Asian countries, as well as in Latin America and Africa.

Cassava, also known as yuca, is a starchy root vegetable that is native to South America. It was brought to other parts of the world by Spanish and Portuguese colonizers in the 16th century. Cassava is a versatile crop that can be used to make a variety of dishes, from savory to sweet. In its sweet form, cassava is often used to make cakes, puddings, and other desserts.

The Nutritional Benefits of Cassava Cake

While cassava cake is undoubtedly a delicious treat, it also has some nutritional benefits that are worth noting. Cassava is a good source of carbohydrates, fiber, and some essential vitamins and minerals. It is also gluten-free, making it a great choice for those with gluten sensitivities or celiac disease.

However, it’s important to note that cassava is also high in calories and carbohydrates, so it should be enjoyed in moderation as part of a balanced diet. If you’re looking to make a healthier version of cassava cake, you could try reducing the amount of sugar or using alternative sweeteners like honey or maple syrup.

Variations on the Ultimate Cassava Cake Recipe

While this recipe is our ultimate cassava cake recipe, there are many variations on this classic dessert that you can try. Here are some ideas to get you started:

Add pandan leaves to the batter for a fragrant and herbal flavor.
Substitute evaporated milk for condensed milk for a less sweet cake.
Use coconut cream instead of coconut milk for a richer and creamier texture.
Top with sliced mango or jackfruit for a tropical twist.

Cassava Cake Variations Around the World

While cassava cake is most commonly associated with the Philippines, there are many variations of this delicious dessert that are enjoyed in other parts of the world. Here are a few examples:

Brazilian cassava cake, also known as bolo de mandioca, is a popular dessert made with grated cassava, coconut milk, and sweetened condensed milk.
In Indonesia, cassava cake is called kue talam singkong and is typically made with grated cassava, coconut milk, and palm sugar.
In Nigeria, cassava cake is known as eba and is made with cassava flour, water, and sometimes spices or seasonings.

By exploring these variations, you can discover new flavors and techniques for making cassava cake.

Conclusion

Cassava cake is a delicious and comforting dessert that is enjoyed by people all over the world. With this ultimate cassava cake recipe, you can make a cake that is moist, flavorful, and perfectly sweet. Follow the recipe carefully, and don’t be afraid to experiment with different variations and toppings to make it your own. We hope you enjoy making and eating this delicious dessert as much as we do!

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The Ultimate Cassava Cake Recipe: How to Make the Best Cassava Cake Ever!