Cassava cake

Cassava cake

Bolo de mandioca

By
From
This is Brazil
Serves
16
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
1kg cassava, finely grated, (see glossary)
125g butter, softened
345g caster sugar
4 large eggs
225g coconut, freshly shredded, (see glossary)
250ml milk

Method

  1. Preheat the oven to 190°C. Lightly grease a square 23 cm cake tin and line the tin with baking paper.
  2. Wrap the grated cassava in a clean tea towel and tightly squeeze to remove the excess liquid.
  3. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the cassava, coconut and milk, and mix well.
  4. Spoon the batter into the tin, smoothing the top. Bake for 50–60 minutes, or until the cake is firm and dark golden brown. Leave the cake in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again