Cassava cake is a sweet and creamy traditional Filipino dessert made with grated cassava, milk, and eggs. It has a soft and creamy texture that can be served as a snack or dessert at any time of the day.
Origin of Cassava Cake
This dessert cake is made from grated cassava mixed with other ingredients such as condensed milk, eggs, coconut milk, and coconut cream. The combination resulted in a luscious treat that kids will love.
Accordingly, the Spanish colonization of the Philippines in the 16th century inspired this dish's creation. It is served during town fiesta, especially during the celebration of a bountiful harvest in towns and municipalities. However, cassava has spread across different parts of the world, such as Nigeria, Brazil, and Indonesia. The Philippines also produces tons of cassava as part of the country's agricultural product.
Health Benefits of Cassava Cake
There are many uses of cassava, which can be a perfect replacement for wheat in baking and thickening agent. Another thing about this food is that it is gluten-free. Therefore, this recipe is ideal for those who have gluten allergies.
Tips and Procedure
• Always preheat the oven so that when you place the batter in the oven, it starts to cook rather than in a cold oven, which will extend the cooking time, and the optimal temperature will not reach.
• You can substitute cheddar cheese with American cheese, Colby cheese, and Swiss cheese.
• If you are adventurous, you may add toasted coconut flakes on top. They will add another texture and elevate the flavor of cassava cake.
How to Make Cassava Cake
Prepare the following ingredients before proceeding to have a smooth recipe flow. See the ingredients below!
• Grated cassava
• Coconut milk
• Evaporated milk
• Large eggs (beaten)
• Melted butter
• Grated cheddar cheese
• Condensed milk
• Granulated white sugar
• Granulated sugar
• Condensed milk
• Cheddar cheese, grated
• Coconut cream
To make cassava cake, preheat the oven to 200 degrees Celsius.
Stir all the topping ingredients together and set them aside.
In a large bowl, combine the grated cassava, coconut milk, condensed milk, evaporated milk, eggs, half of the melted butter, grated cheese, sugar, and salt. Whisk together until they are well combined.
Brush the 10x10 cake pan with the remaining melted butter and pour the batter into the pan. Bake the cassava cake at 200 degrees Celsius for 40 minutes.
Remove the baked cassava and pour the toppings on top. Bake for another 20 minutes at 200 degrees Celsius.
Remove from the oven and let it cool completely.
What needs to expect?
The batter is not thick. It is not like a cake or a pancake batter that you can swirl in a figure "8" motion to ensure it is good to go. You may feel it is too watery, but that is fine.
During the baking process, the toppings are somewhat burnt. Is this okay?
Yes, that is normal since it has cheese, milk, and sugar. The burnt toppings will add another texture that cuts through the creaminess of the cake. Some say it tastes like crème Brule or the burnt basque cheesecake.
Where can I find grated cassava?
You may find it in the frozen section in Asian grocery stores. If you can find a Filipino grocery store, they usually have it frozen. Depending on the packaging, you may find it in a 500g or 1kg package.
Can I use a whisk if I don't have a handheld mixer?
Yes, of course! Whisk and handheld mixers can work just fine—no need to use those expensive stand mixers for this batter. Before pouring them into the cake pan, ensure that the ingredients are well incorporated.