Cassava Cake Recipe

This straightforward to form cake may be a classic favorite that's invariably gift in Filipino gatherings. Cassava cake is fitly sweet with notes of cheese and milk, and a full load of the filling, tasty cassava meat. This cassava cake enticed ME with its uncommon circular form and it’s attractive caramelized prime. I mean, i'm wont to seeing cassava cake baked in rectangular or sq. pans, then remove servings in bar forms.

This one, though, may be a slight deviation from the standard Filipino delicacy, being baked in a very circular cake pan find it irresistible may be a regular sponge or butter cake. Think taro, yams and sweet potatoes. Cassava is analogous to those tubers: it's a starchy harvest with its own distinct style, however just like the remainder of the tubers, it's an ideal base to feature flavors to, so as to yield a filling, substantial dish or afters. Cassava are often poached, baked, deep-fried and steamed.

Ingredients

For The Cake Base

• 2 and 1/4 lbs cassava peeled and grated
• 2 and 1/2 cups coconut milk
• 1 and 3/4 oz grated cheddar cheese
• 1 cup sugar
• 3 tbsp butter softened and cut to small pieces

For the Topping

• 3/4 cup water
• 1/2 cup all purpose flour
• 1 and 3/4 cups coconut milk
• 3/4 cup condensed milk

Instructions

1. Preheat oven to 350 F. Grease a 9 inch spring form pan with butter. Mix all the ingredients for the base in a large bowl, until the sugar is dissolved and everything is incorporated.
2. Spoon mixture onto greased pan.  Make it level by pressing the surface with the back of the spoon. Bake at 350 for 1 hour or more, until the cake has set and there is no more liquid on top. Some brown spots might be present. 
3. While the cake is baking, prepare the topping. In a bowl, combine flour and water and stir until smooth. Add the rest of the topping ingredients and mix well.
4. When the cake base is done, briefly remove it from the oven and pour the prepared topping gradually. Allow the liquid to be absorbed by the cake before pouring some more. Fill up to the brim, but with a little allowance so that the liquid does not spill. You might not need all the liquid depending on the height of your pan. Bake cake for another hour or until the top has set and the color is golden. Some areas will be darker than the others.
5. Let cake cool completely in the pan. Loosen sides with a knife and remove cake from pan.

Adapted from HERE