- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 580 kcal
Quick summary
“Traditional rustic cake made of fresh grated cassava with milk and melted butter, baked until golden with a dense and creamy texture that resembles queijadinha. An authentic recipe from Brazilian home cooking that values the native root without the need for wheat flour.”
What you need to know
- The grated raw cassava releases its natural starch during cooking, creating the moist and creamy texture characteristic of farm-style cake.
- The use of melted butter provides unctuousness and a refined aroma that complements the natural sweetness of the root.
- The correct oven point reaches a golden surface that is firm to the touch with a slightly creamy and structured interior.
Ingredients
Main
- 4 cups of grated cassava
- 2 cups of sugar
- 1 cup milk
- 4 eggs
- 1/2 cup of melted butter
- 1 tablespoon baking powder
- 1 pinch of salt
Instructions
Principal
- In a bowl, mix the grated cassava with sugar.
- Add the eggs, milk, and melted butter, mixing well.
- Incorporate the baking powder and the pinch of salt, mixing gently.
- Grease the pan with butter and sprinkle with wheat flour.
- Pour the mixture into the greased pan.
- Bake for about 35 minutes or until golden.
- Let it cool before unmolding.
Chef's tips
- Grate the fresh cassava on a fine grater to obtain a uniform texture or on a coarse grater if you prefer perceptible fibers in the dough.
- Squeeze the grated cassava lightly in a clean cloth just to remove the excess bitter liquid before mixing with the eggs.
- Wait for the cake to cool completely before unmolding to prevent the creamy batter from breaking when coming out of the pan.
Variations
- Add 1 cup of fresh or unsweetened dried shredded coconut to the mixture to turn it into a classic mané pelado cake.
- Add 1/2 cup of grated Minas cheese or aged Parmesan cheese to create the traditional sweet and salty contrast.
- Sprinkle cinnamon powder with crystal sugar over the greased pan before baking to form a crispy and aromatic crust.
Substitutions
- Melted butter can be replaced by clarified butter for a northeastern touch or coconut oil in the same amount.
- Whole cow's milk can be replaced with whole coconut milk to intensify the creaminess and tropical profile.
- Fresh cassava (yuca) can be replaced by frozen, thawed, and finely grated cassava.
How to store
Store the cassava cake in a container with a lid in the fridge for up to 5 days due to the high moisture content of the fresh root. To consume, remove from refrigeration 20 minutes in advance or heat slightly in the microwave for 15 seconds.
Can it be frozen?
The baked cassava cake freezes satisfactorily in individual slices. Wrap each cold piece in plastic wrap and freeze for up to 60 days in the freezer. Thaw directly in the conventional oven at 160°C for 10 minutes to restore the golden crust.
What to serve with
Pairs with freshly brewed Brazilian-style coffee without sugar, creamy coffee with milk, or fresh lemongrass tea. A slice served warm with fresh butter melting on top completes the experience.
Frequently asked questions
How to know if the cake is baked without drying out the inside?
The toothpick test in the creamy cassava cake should come out with moist crumbs, but without raw liquid batter, and the edges should be slightly detached from the pan.
What is the difference between using bitter or sweet cassava in this recipe?
Use strictly table cassava (also called yuca or manioc), as bitter cassava contains toxins that require industrial processing for safe consumption.
Do I need to cook the cassava before grating it for the cake?
No, use raw and fresh peeled cassava; cooking must occur exclusively inside the oven along with the other dough ingredients.
Why doesn't the cassava cake rise much in the oven?
This cake has a dense and moist structure without wheat flour, resulting in moderate growth similar to a firm pudding or a sliced queijadinha.
