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Creamy Cassava Cake: Farm Flavor in Your Home

Name: Creamy Cassava Cake: Farm Flavor in Your Home
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 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

Por

Master Receita Solta

Creamy Cassava Cake: Farm Flavor in Your Home

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories580 kcal

Resumo para quem tem pressa

"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."

Creamy Cassava Cake: Farm Flavor in Your Home

O Que Você Precisa Saber

- 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 Course

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

Main Course

Preheat the oven to 180°C (350°F).

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.

Equipe sua Cozinha

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Chef 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

- A manteiga derretida pode ser substituída por manteiga de garrafa para um toque nordestino ou óleo de coco na mesma quantia. - O leite integral de vaca pode ser substituído por leite de coco integral para intensificar a cremosidade e o perfil tropical. - A mandioca fresca (aipim ou macaxeira) pode ser substituída por mandioca congelada descongelada e ralada finamente.

How to Store

Guarde o bolo de mandioca em recipiente com tampa na geladeira por até 5 dias devido ao alto teor de umidade da raiz fresca. Para consumir, retire da refrigeração com 20 minutos de antecedência ou aqueça ligeiramente no micro-ondas por 15 segundos.

Can You Freeze It?

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

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.

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.

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.