Thursday, February 17, 2011

Baked Cassava Cake

When I first saw this interesting recipe at Mat Gebu blog I was intrigued by the East meet West kind of cake. I want to make it right away but I don’t have any cassava in hand. So it went into my long to- do list and totally forgotten about it until I saw it at Wendy’s not too long ago. Taking her comments on the taste of the cake into considerations I made some changes to the ingredients. I replace the sugar with brown sugar, milk with coconut milk and also reduce the amount of butter. The cake turns out really well. It is slightly soft, dense and a bit chewy at the same time. Even Carlos and Diana’s love it.

Ingredients:

130gm unsalted butter
160gm light brown sugar
3 large eggs
1/2 tbsp vanilla extract
½ cup thick coconut milk
140gm flour
1/4 tsp salt
1 tsp baking powder
1 cup well drained grated cassava – 300grm


1. Greased and line an 8” x 8” square baking pan or any baking pan of your choice. Pre-heat the oven to 350 degree F. Sieve the flour, salt and baking powder and set it aside.
2. In a mixer cream the butter and light brown sugar until light and fluffy. Add in eggs, one at a time beating well after each addition. Add in the vanilla and mix well.
3. Slow down the mixer and slowly add in the flour and coconut milk. Mix well. Fold in the cassava and mix until well combined. Pour into the baking pan and bake until golden brown for 45 minutes or until the skewer inserted into the center comes out clean.
4. Remove from oven and let it cool completely before cutting into it.

21 comments:

j3ss kitch3n said...

Gert this is so beautiful! must be really delicious!

Alice said...

this is so coincidence!
i also made cassava cake today, but i added grated cheddar cheese and the cassava i used is the fermented one :)

i also always love cassava cake
thks for sharing :)

Elin said...

Gert, I saw this in Wendy's blog too but have not got around to bake it :p I must try it after seeing that you too like it...so it must be good :))

Shereen said...

Gert,
Which one is better, your original which my family and I love or this one?No need to answer here...can sms me...lol!

lena said...

hi, i remember seeing this in wendy's blog too, maybe i should also give this a try one day, i'm just curious about the texture, most of the times what we eat is cassava kuih.

Meaghan Luby said...

i've never heard of cassava, let alone cassava cake, and now i am going to have to do internet searches because it looks/sounds great! thanks for sharing, color me intrigued ;)
-meg
@ http://www.clutzycooking.blogspot.com
@ http://www.myscribblednotebook.blogspot.com

Anncoo said...

Gert, this looks so delicious, can wait to try it. Thanks for sharing :)

Little Corner of Mine said...

This is interesting. Does it has a cake texture or kuih texture?

Jennifurla said...

I love a new texture and this looks so neat & nice

Jeannie said...

I love the kuih version so this should be delicious too!

wendyywy @ Table for 2..... or more said...

Yeah, the ori version was too oily and taste not so "wah".
But I think with ur improvisation, it should taste much much better.
I'm planning to attempt it again too..but dunno when, kekeke.

Kym Kym said...

In kuih form, we haf so many types in Singapore but never eat cassava cake before. How i wish i can haf a piece. It looks good.

Quay Po Cooks said...

Gert, this cake looks yumm! I am going to try baking it.

Sonia (Nasi Lemak Lover) said...

Since this is highly recommended by you, immediate book marked and will try soon.

The Sweetylicious said...

it look so nicely baked, moist and yummy! (:

daphne said...

I love the texture of this cake! Actually had it at a friend's housewarming last week.. and missed it! Now to hunt down some cassava!

ICook4Fun said...

Jess, thank you.

Alice, adding cheddar sounds like a good idea. I don't think we can get fermented cassava here. In Malay are they call Tapai?

Elin, hope you try this out. I think you are going to like it.

Shereen this is a bit more like cake and the other is more chewy like kueh. I like both of them actually :)

Lena, it is like eating cake and kueh bingka at the same time :)

Meaghan, you can get cassava from the Asian store and certain supermarket do carry them too.

Ann, thank you.

ICook4Fun said...

Lcom, the texture is the combination of cake and kueh.

Jennifurla, thanks.

Jeannie, it is. Hope you try it out soon.

Wendy, this one is really good especially with coconut milk and less butter.

Kym Kym, wish I can share it with you :)

Quay Po, thank you.

Sonia, hope you like it.

Sweetylicious, thank you.

Daphne, me too :)

Echo's Kitchen said...

I made this too..can't stop eating this when its warm and crisp from oven..

Bren said...

oh my goodness, i've not had cassava bread in about 12 years! no lie! i loooved it when i had it in Chicago! Yum!

Anonymous said...

Hi

I would really like to try this recipe. Looks great as a east meets west cake. Do you think it will freeze well?

Thanks