Cassava Cake Recipe
If you want that rich, chewy cassava greatness that impresses everyone, you better stick around. This cassava cake recipe is here to rescue any bad day.
Whether you’re an amateur or a pro, this guide will help you perfect the beloved cassava cake. So get your kitchen tools, and let’s get started.
Why People Love Cassava Cake
People love cassava cake for many reasons. If you already love cassava desserts, you’ll likely agree to everything we say here.
For one, this treat has a unique flavor. Known for its naturally sweet and mildly nutty taste, cassava stands out as a baking ingredient.
Plus, its texture is notably unique. When cooked, cassava is tender yet chewy, offering a delicious twist from the usual sponge or cream cakes.
A cassava cake recipe is also relatively easy to follow, making it ideal for those starting their baking journey. Just make sure you cook the cassava thoroughly to avoid tummy aches.
Moreover, cassava is an easily accessible ingredient in the Philippines. You can find it in most wet markets or harvest it fresh from your yard (you can easily grow this).
Plus, cassava cake holds a special place in Filipino hearts. As a traditional treat, it reminds people of childhood memories. Many families even pass their recipes down through generations. Cassava is also a favorite during gatherings and occasions like Christmas and New Year.
Lastly, cassava works well for those who need gluten-free alternatives, making it a safe treat for people who can’t eat gluten-filled desserts.
Cassava Cake Cooking Tips
Bring your A-game to the table with these cassava cake cooking tips:
Use fresh ingredients.
Opt for fresh cassava to get the best outcome. While you can use frozen cassava, we suggest steering clear of cassava flour because it can affect the cake’s texture.
Finely grate the cassava.
Make sure to finely grate the cassava for a smoother texture. This also helps achieve that smooth, chewy consistency everyone loves.
Remove as much moisture as possible.
Make sure to remove as much moisture as you can after grating the cassava. You can do this using katsa, a porous fabric. Put the cassava in it and squeeze. You can also sun-dry or heat the grated cassava in the oven. Should you choose the latter, make sure not to over-dry it until it cooks.
Adjust the sweetness to your liking.
While recipes call for certain amounts of sugar, don’t be afraid to decrease or increase it based on your taste.
Use fresh coconut milk.
If possible, get fresh coconut milk. Doing this makes the cake more moist and delicious. If you don’t have access to fresh coconut milk, canned coconut milk works fine. Just make sure to use the fully fat option.
Avoid overmixing.
An overmixed batter leads to extremely dense cassava cake, so don’t overmix yours for the love of all things delicious.
Let it cool down.
Cool the cassava cake to room temperature before slicing. This makes it easier to cut and keeps the integrity of the cake.
Don’t be afraid to experiment.
Please don’t be afraid to experiment with different toppings like grated cheese or coconut flakes to take your cassava cake to the next level.
What to Serve With Cassava Cake
Do you want your cassava cake to shine brighter for your loved ones and customer? Consider serving it with these dishes:
Tropical Fruits
Cassava cake is a tropical dessert, so you can pair it with tropical fruits. These include mango, orange, pineapple, or berries that can highlight its sweet, slightly nutty flavor. We suggest you go for the citrusy options since cassava cake is sweet.
Ice Cream
Serve the cassava cake with a scoop of vanilla or coconut ice cream. Doing this while it’s warm makes a huge difference.
Whipped Cream
If you want a light, airy feel to your cassava cake, add whipped cream on top of it. Doing this balances the cake’s rich, creamy texture.
Beverages
Balance the cake’s sweetness with a cup of hot tea or coffee for a cozy meal.
Caramel
A caramel sauce adds a rich, buttery sweetness that compliments the dessert’s texture.
Cheese
For that creamy, salty contrast, sprinkle some grated cheese on top of your cassava cake.
Nuts
You can also sprinkle chopped news on your cassava cake for that satisfying crunch.
How to Store Cassava Cake
Keep your cassava cake fresh by following these storage tips:
Let it cool down.
Don’t store your cassava cake while it’s hot. Let it cool down to room temperature before storing.
Use an airtight container.
Once cooled, put it in an airtight container to preserve its texture and flavor. You can store it in the fridge for two to five days.
Reheat it.
Put it in the oven or microwave if you want to eat your cassava cake after storing it. Only do this if you want it warm. Some people prefer to eat it cold, so just let it cool down a bit before serving.
Cassava Cake Recipe
Cassava Cake Recipe
Ingredients
- 2 lbs grated cassava fresh or thawed if frozen
- 1 can sweetened condensed milk 14 oz
- 1/2 cup evaporated milk
- 1 can coconut milk 14 oz
- 2 eggs
- 1/4 cup butter melted
- 1/2 cup sugar adjust to taste
- 1 tsp salt
- 1/2 tsp vanilla extract
- topping
Instructions
- Preheat the oven to 175°C or 350°F.
- Grease a 9×13 inch baking pan.
- Combine the grated cassava, sweetened condensed milk, coconut milk, evaporated milk, eggs, melted butter, sugar, vanilla extract, and salt in a large bowl. Mix well until everything is evenly incorporated.2 lbs grated cassava, 1 can sweetened condensed milk, 1/2 cup evaporated milk, 1 can coconut milk, 2 eggs, 1/4 cup butter, 1/2 cup sugar, 1 tsp salt, 1/2 tsp vanilla extract
- Pour the mixture into the baking pan. Then, spread it evenly using a spatula.
- Put the pan in the oven and bake it for about one hour or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Optionally, you can top it with caramel, grated cheese, or any topping of your choice in the last 15 minutes of baking.topping
- Let it cool in the pan before slicing and serving. Enjoy!
Cuisine: Filipino
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8-10
Ingredients
2 lbs grated cassava (fresh or thawed if frozen)
1 can (14 oz) sweetened condensed milk
1/2 cup evaporated milk
1 can (14 oz) coconut milk
2 eggs
1/4 cup butter, melted
1/2 cup sugar (adjust to taste)
1 tsp of salt
1/2 teaspoon vanilla extract
Topping (optional)
Instructions
- Preheat the oven to 175°C or 350°F.
- Grease a 9×13 inch baking pan.
- Combine the grated cassava, sweetened condensed milk, coconut milk, evaporated milk, eggs, melted butter, sugar, vanilla extract, and salt in a large bowl. Mix well until everything is evenly incorporated.
- Pour the mixture into the baking pan. Then, spread it evenly using a spatula.
- Put the pan in the oven and bake it for about one hour or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Optionally, you can top it with caramel, grated cheese, or any topping of your choice in the last 15 minutes of baking.
- Let it cool in the pan before slicing and serving. Enjoy!
Frequently Asked Questions
Cassava cake lasts for up to five days in the fridge.
Your cassava cake is bitter because the cassava is undercooked or not prepared properly.
The advantages of cassava cake are its sweet and delicious taste, soft and chewy texture, and nutrients like vitamins A, C, E, and K.
Conclusion
Bring out the best in cassava using this cassava cake recipe. Whether you’re sharing it with friends and family or selling it, this recipe will impress everyone.
So, give this recipe a try, and let us know what you think about it in the comment section below. Happy baking!
About HICAPS
Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like ChiffonAide Cake Oil, Magic Whizk Whipping Cream, Red Velvet Flavor Emulco, and Instabake Brownie Mix.
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