Cassava Cake
Delicious creamy cassava cake with yema topping ingredients, condensed milk and yolk.
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Servings:
Watch How to Make It
Equipment
- round pan
- oven
Ingredients
- 454 g frozen grated cassava thawed
- 400 ml coconut milk
- ½ cup granulated sugar
- 3 egg whites whipped into soft peaks
- 2 egg yolks beaten
- ½ tsp vanilla extract
- 1 tbsp margarine
- Banana leaf optional
Yema topping ingredients:
- 300 ml condensed milk
- 1 egg yolk
Instructions
- Preheat oven to 350°F. Line the round pan with banana leaf. Grease generously with margarine, set aside.
- In a medium-size bowl, add thawed grated cassava,1/4 granulated sugar, beaten egg yolks, coconut milk, and vanilla. Mix until well combined.
- In a separate bowl, whip egg whites add 1/4 sugar gradually and whip into soft peaks. Add and fold into the cassava mixture. Mix just until combined.
- Pour the mixture in the prepared pan. Bake for 30 to 35 minutes or until the top is no longer wet.
- Remove from the oven and pour the yema topping ingredients, condensed milk with egg yolk.
- Bake for an additional 20 to 23 minutes until the top turn golden brown. Let it cool before slicing.
Nutrition Facts
Cassava Cake
Amount Per Serving
Calories 399
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 12g75%
Cholesterol 86mg29%
Sodium 101mg4%
Potassium 426mg12%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 34g38%
Protein 7g14%
Vitamin A 267IU5%
Vitamin C 13mg16%
Calcium 133mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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