Ingredients with Measurements:
- 2 cups grated cassava
- 1 cup coconut milk
- 1 cup sugar
- 3 eggs
- 1/2 cup butter, melted
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 1/4 cup hot water
Special equipment needed:
- 9-inch square baking pan
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch square baking pan with butter or cooking spray.
2. In a mixing bowl, combine grated cassava, coconut milk, sugar, and eggs. Mix well.
3. Add melted butter and mix until well combined.
4. In another bowl, sift together all-purpose flour, cornstarch, baking powder, and salt. Add the dry ingredients to the cassava mixture and mix until well combined.
5. In a small bowl, mix cocoa powder and hot water until smooth.
6. Pour half of the cassava mixture into the prepared pan. Add the cocoa mixture to the remaining cassava mixture and mix until well combined.
7. Pour the chocolate cassava mixture over the plain cassava mixture in the pan.
8. Use a knife or skewer to swirl the two mixtures together, creating a marble effect.
9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 9 servings
Nutritional information:
Calories per serving: 345
Fat: 16g
Carbohydrates: 47g
Protein: 4g
Fiber: 1g
Sugar: 27g
Substitutions for ingredients:
- Cassava can be substituted with grated yucca or taro.
- Coconut milk can be substituted with whole milk or almond milk.
- Butter can be substituted with vegetable oil or coconut oil.
- All-purpose flour can be substituted with gluten-free flour.
- Cocoa powder can be substituted with melted chocolate.
Variations:
- Add chopped nuts or dried fruits to the batter.
- Use different flavors of extract, such as vanilla or almond.
- Add a layer of cream cheese or dulce de leche in the middle of the cake.
Tips and tricks:
- Make sure to squeeze out any excess liquid from the grated cassava before using it in the recipe.
- Use a toothpick or skewer to test for doneness by inserting it in the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate. Dust with powdered sugar or cocoa powder. Top with whipped cream or fresh berries.
Garnishes:
Powdered sugar, cocoa powder, whipped cream, fresh berries, chopped nuts, or chocolate shavings.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, add more coconut milk or butter to the batter.
- If the cake is too wet, add more flour or cornstarch to the batter.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Store the cake properly to prevent spoilage.
Food history:
Cassava cake is a popular dessert in many countries, including the Philippines, Indonesia, and Thailand. It is made with grated cassava, coconut milk, and sugar, and often served during special occasions.
Flavor profiles:
Sweet, nutty, and slightly chewy.
Serving suggestions:
Serve the cake as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A