Ingredients with Measurements:
- 2 cups grated cassava
- 1 can (14 oz) condensed milk
- 1 can (13.5 oz) coconut milk
- 3 eggs
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
2. In a mixing bowl, combine the grated cassava, condensed milk, coconut milk, eggs, melted butter, vanilla extract, salt, and ground cinnamon. Mix well until all ingredients are fully combined.
3. In a saucepan, combine the brown sugar and water. Cook over medium heat until the sugar is fully dissolved and the mixture turns into a caramel sauce. Pour the caramel sauce into the prepared cake pan, making sure it covers the bottom evenly.
4. Pour the cassava mixture into the cake pan, on top of the caramel sauce.
5. Place the cake pan in the preheated oven and bake for 50-60 minutes, or until the cake is fully cooked and golden brown on top.
6. Remove the cake from the oven and let it cool for 10-15 minutes.
7. Run a knife around the edges of the cake to loosen it from the pan. Invert the cake onto a serving plate, so the caramel sauce is on top.
8. Serve the caramel cassava cake warm or cold, garnished with fresh fruits or whipped cream.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 48g
Protein: 6g
Sodium: 200mg
Sugar: 35g
Substitutions for ingredients:
- Instead of grated cassava, you can use grated sweet potato or yam.
- Instead of condensed milk, you can use evaporated milk or heavy cream.
- Instead of coconut milk, you can use regular milk or almond milk.
- Instead of brown sugar, you can use white sugar or honey.
Variations:
- Add shredded coconut or chopped nuts to the cassava mixture for extra texture.
- Use different spices, such as nutmeg or ginger, to flavor the cake.
- Add a layer of sliced bananas or mangoes on top of the caramel sauce before pouring the cassava mixture.
Tips and tricks:
- Make sure to fully mix all the ingredients together to ensure the cake is evenly cooked.
- Use a toothpick or cake tester to check if the cake is fully cooked before removing it from the oven.
- Let the cake cool for a few minutes before inverting it onto a plate to avoid the caramel sauce from spilling.
Storage instructions:
Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 30 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the caramel cassava cake on a cake stand or a decorative plate. Garnish with fresh fruits, whipped cream, or caramel sauce.
Garnishes:
Fresh fruits, whipped cream, caramel sauce, chopped nuts, shredded coconut.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruits, fruit salad, or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, add a little more milk or butter to the cassava mixture.
- If the cake is too wet, add a little more grated cassava or flour to the mixture.
Food safety advice:
Make sure to fully cook the cake to avoid any foodborne illnesses. Store the leftover cake in the refrigerator and consume within 3 days.
Food history:
Cassava cake is a popular dessert in many Southeast Asian countries, including the Philippines, Indonesia, and Thailand. It is made from grated cassava, which is a starchy root vegetable similar to yam or sweet potato.
Flavor profiles:
The caramel cassava cake is sweet, creamy, and slightly nutty, with a hint of cinnamon and vanilla.
Serving suggestions:
Serve the caramel cassava cake as a dessert or a sweet snack. It is perfect for special occasions, such as birthdays or holidays.
Related Categories
Cooking Method: N/A
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Region: Philippine
Taste: Sweet, Creamy, Nutty, Caramelized, Rich