FoodCoop Recipes
Classic Cassava Cake, with Caramel Topping
Starchy, tuberous root of a tropical tree, widely eaten as a daily ingredient within tropical countries. Sweet and bitter varieties, with the sweeter being more widely available.
Serves
12 - 14
Ingredients
900g cassava, grated
3 eggs
450g caster sugar
200ml evaporated milk
300ml coconut milk
60g unsalted butter
For the Caramel topping:
2 tbsp plain flour 400g
condensed milk
100ml coconut milk
2 egg yolks
Method
Preheat the oven 180C/350F/Gas 4. Grease a cake tin (around 7cm deep).
For the cake, mix all the ingredients together, until well combined. Pour into the prepared dish, and bake for around 1 hour, until firm throughout.
While the cake cooks, make the caramel topping. Place the flour and half the condensed milk into a pan and stir gently to combine. Add the coconut milk and the remaining condensed milk, and cook over a low heat for 15 minutes, continuously stirring until the mix thickens.
Beat the egg yolks together in a bowl, and then stir into the condensed milk mixture.
Preheat the grill to a medium heat. Pour the caramel mixture over the top of the cake and spread evenly. Place under the gill for 4 minutes or until the topping caramelizes.
Leave to completely cool, turn out of the tin, and serve.
