Cassava Cake
Cassava Cake is a classic dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully baked or prepared featuring Cassava, Dark Brown Soft Sugar, Coconut Milk, Nutmeg, Allspice and Cinnamon, the components balance delicate sweetness and satisfying texture.
Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.
If you enjoy authentic cooking, be sure to also explore our recipe for Alfajores.
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Ingredients
- Cassava2 Lbs
- Dark Brown Soft Sugar1 lb
- Coconut Milk1 can
- Nutmeg1/4
- Allspice1/2 tsp
- Cinnamon1/2 tsp
Step-by-Step Instructions
10 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Bring coconut milk to a boil.
Add sugar, stirring until completely dissolved and continue to boil for about 45 minutes.
Reserve ½ cup of the coconut milk/sugar mixture for later.
Combine remaining ingredients in a large mixing bowl, stir until well blended.
Add hot coconut milk mixture and stir well.
Mixture should be of a thick liquid texture.
Use 1 tablespoons of coconut milk mixture to grease baking pan.
Pour batter into prepared baking pan and bake at 350°F (basting occasionally with reserved coconut milk mixture) for 2 to 3 hours or until knife inserted in centre comes out clean.
Spread any remaining coconut milk mixture over top of cake.
Place cake on top of stove to cool completely.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Cassava Cake carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
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