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2020-08-07

Casava Cake

2 kg. fresh or frozen cassava (thawed if frozen)
3. c. sugar
1 c. cooking oil or 250 g. melted butter
2 cans coconut milk or coconut cream (400 ml a can)
400 ml. fresh milk
100 ml. Water
5 eggs
1 T. vanilla essence
1 T. salt
50 g. butter for greasing the baking dish
1/2 c. condensed milk for topping
Grated cheese for topping (optional)

Grease a rectangular oven proof dish and set aside.
Grate or chop the cassava and put all the ingredients together in the food processor and process until almost smooth in texture.
Pour the mixture in the prepared dish and bake at 150 deg. C for 1 ½ hours or until golden brown.
The last 5 minutes before the cooking process is over spread condensed milk over the cake and turn oven to grill and put the cassava cake under grill back in the oven until topping starts to bubbles and turns golden brown.
Let it cool down and gently run a spatula around the cake before you transfer it on to a serving dish.

If you use free range eggs in your baking your cake will be golden yellow in color.
This recipe sounds a lot but as you can see below I had only two dishes from it and once it is on the table for your family and guests soon it goes - very quickly matter of fact.