Welcome to our blog! Today, I’m sharing a classic recipe that is a true delight for the palate: the irresistible Cassava Cake (Bolo de Mandioca). Get ready to discover all the secrets behind this traditional Brazilian treat that has captured so many hearts. Let’s get started!
Ingredients:
- 2.2 lbs (1 kg) raw cassava (peeled and chopped)
- 2 ½ cups sugar
- 7 oz (200 ml) coconut milk
- 3 tbsp butter or margarine
- 3.5 oz (100g) shredded or flaked coconut
- 4 large eggs
- 1 cup whole milk
- 1 tbsp baking powder
- A pinch of salt
How to make Cassava Cake:
- Let’s get to work! Before you start, preheat your oven to 400°F (200°C).
- In a blender, combine the eggs, milk, coconut milk, and the cassava.
- Blend until you get a smooth consistency. Add the butter and sugar, blending again until well incorporated.
- Transfer this delicious mixture to a large bowl and stir in the salt, coconut, and baking powder.
- Mix everything gently and prepare for the magic to happen.
- Pour the batter into a greased and floured cake pan, ensuring it is evenly distributed.
- Bake in the preheated oven at 400°F (200°C) for about 40 minutes, and that’s it!
Pro Tip:
To make your Cassava Cake even more special, try adding small cubes of goiabada (guava paste) to the batter. It tastes absolutely wonderful!
Prep time and Servings:
With just 40 minutes in the oven, your cake will be ready to impress. This recipe makes a large cake, perfect for sharing with your loved ones. After all, food always tastes better when shared.
Fun Fact:
Did you know that Cassava Cake varies throughout Brazil? Each region has its own unique recipe, with special touches that reflect local culture. Whether made with or without coconut, or using different types of milk, this delicacy adapts beautifully to different tastes and traditions.
To make your time in the kitchen even more special, feel free to make small adjustments to the original recipe. Add ingredients that match your preferences and transform this classic into your own unique creation.
I hope you enjoy this recipe as much as I do. See you next time!