Bread Cakes & Desserts

Cassava Cake

 

This is a classic Filipino dessert enjoyed year round. Most of the ingredients can be found in an oriental store near you. Grated fresh cassava is the best one for this recipe but if you can’t find one, then you can buy frozen at any Asian Store. The most difficult ingredient to find is the coconut cream, but If you can’t find it, simply use another can of coconut milk in it’s place.

Ingredients

For the Cake
900g grated cassava
400ml can of condensed milk (reserve 80ml for the topping)
400ml can evaporated milk
400ml can coconut milk (reserve 80ml for the topping)
400ml can coconut cream (reserve 80ml for the topping)
120g caster sugar
3 eggs
3 egg whites
150g grated coconut

For the Topping
3 egg yolks
the reserved condensed milk, coconut milk and coconut cream

Preparations
Combine all the cake ingredients in a large bowl and mix well. Pour half each into two large, greased, square or rectangular pans. Bake in an oven pre-heated to 180°C until the top is no longer liquid (about 30 minutes).
Meanwhile mix the topping ingredients together to form a paste. Take the cakes out of the oven and spread the topping evenly on the two cakes. Bake for an additional 25 minutes.
Allow the cakes to cool for at least 10 minutes then turn onto wire racks and allow to cool completely. Slice each cake into 24 equal squares.

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