(Cassava Pudding Cake)
This
moist, pudding-like cake is the Brazilian equivalent to the Pound Cake. Typically homemade, it can be baked in a
sheet pan and cut into squares or for a more elegant
appearance, bake it in a tube pan and garnish it with grated coconut.
2 lbs. -Frozen Grated Fresh Cassava*
1 lbs. -Frozen Grated Fresh Coconut*
2.5 cups -Granulated Sugar
1 tsp. -Vanilla
2 cups -Whole Milk
4 -Whole Eggs
*Frozen grated cassava and frozen grated coconut can be found in ethnic produce stores in the Asian/Filipino section of the store. Of course, you can always grate the coconut and cassava yourself!
2 -Egg Yolk
½ cup -(1 stick) Melted Unsalted Butter
*Frozen grated cassava and frozen grated coconut can be found in ethnic produce stores in the Asian/Filipino section of the store. Of course, you can always grate the coconut and cassava yourself!
Directions
- Thaw frozen cassava and coconut in refrigerator until soft but yet cold.
- Preheat oven to 350°.
- Mix well cassava, coconut, sugar, vanilla and milk. Beat eggs and yolks separately until well blended and add to cassava mix.
- Add melted butter to cassava and mix the batter well.
- Butter tube pan and dust it with granulated sugar. This will give a nice shiny caramel finish to the cake.
- Fill pan with cassava mix until 1.2 inch from rim.
- Bake for approximately 1 hour and 15 minutes. When done, cake should be heavy and solid to the touch. If knife is inserted, it will come out a little gooey, but not runny.
- Cool cake completely. It is best served at room temperature.
- Garnish with grated lightly toasted coconut – or not.
- Enjoy.
No comments:
Post a Comment