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.
130gm unsalted butter
160gm light brown sugar
3 large eggs
1/2 tbsp vanilla extract
½ cup thick coconut milk
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.