Description
Cassava Cake is a traditional Filipino dessert made from grated cassava combined with coconut milk, eggs, and cheese. This rich, moist cake is baked to perfection with a creamy, cheesy topping that browns beautifully in the oven. It offers a delightful blend of sweet and savory flavors, perfect for any special occasion or a comforting treat.
Ingredients
Scale
Main Ingredients
- 3 cups grated cassava
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 can coconut milk (about 13.5 oz)
- 1 cup fresh milk or evaporated milk
- 50 ml melted butter
- ¾ can condensed milk (about 10 oz, adjust to taste)
- 100 grams grated cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a baking pan thoroughly with butter or non-stick cooking spray to ensure the cake does not stick.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, vanilla extract, salt, coconut milk, fresh or evaporated milk, melted butter, ¾ of the condensed milk, and grated cheese until the ingredients are well combined and smooth.
- Add Cassava: Stir in the grated cassava into the mixture and mix thoroughly to form a uniform batter without lumps.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the oven for 1 hour at 350°F until the cake is set and lightly golden on the edges.
- Add Topping: After 1 hour, remove the cake from the oven and evenly pour the remaining ¼ can of condensed milk over the top. Sprinkle extra grated cheese over the surface for a rich topping.
- Finish Baking: Return the cake to the oven and bake for an additional 10 to 15 minutes, or until the top becomes golden brown and bubbly.
- Cool and Serve: Allow the cassava cake to cool completely in the pan before slicing. The cake can be served at room temperature or chilled for a refreshing dessert.
Notes
- Adjust the condensed milk to your preferred sweetness.
- For best results, use fresh grated cassava instead of frozen.
- Grated cheese traditionally used is Edam, but queso de bola or mild cheddar works well too.
- Make sure the cake is fully cooled before slicing to avoid crumbling.
- The cake can be stored covered in the refrigerator for up to 3 days.
