Cassava Cake Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes
Serves: 8 people
Ingredients Needed
For Bottom Layer
- 500g/1.1lbs cassava root, skin removed
- 200g/7ozs evaporated milk
- 200g/7ozs condensed milk
- 1/2 cup/125ml/4flozs coconut cream
- 1/4 cup/60g/2ozs melted butter
- 1 egg, beaten
- 50g/1.7ozs caster sugar (optional)
For Top Layer
- 125g/4ozs sweetened condensed milk
- 125g/4ozs coconut cream
- 1 egg, beaten
- 1 teaspoon vanilla
- 1/4 packet/40g/1.4ozs grated Eden cheese (see ingredient notes for subs)
Step-By-Step Instructions
Step 1 PREPARE - Grease a round of square 20cm/8inch tin (non springform as the mixture can leak). Line the base and sides with parchment. Have a large pot with 2-3 inches of water in it and trivet ready to steam the cake (make sure the cake tin will fit).
Step 2 CASSAVA - Peel cassava by lifting the "bark" outside with a sharp, small knife. Cut lengthways and remove the thin, white inner root vein. Grate with a fine grater. (Thermomix directions for grating: cut cassava into 1 inch pieces and place in TM bowl. Set to 15 seconds, speed #6). Place the grated cassava in a sieve and allow to drain excess liquid if any.
Step 3 WHISK - In a large bowl whisk the evaporated milk, condensed milk, coconut cream, melted butter and beaten egg together so that the butter is incorporated into the cake batter. Whisk in the drained cassava. Turn on the stove and start the water simmering. Pour the batter into the prepared tin, cover tightly with foil and steam for 45 minutes or until set when you insert a toothpick in the centre.
Step 4 COOL - Remove cake from the steamer, remove foil and allow to cool for 20 minutes or so on a cake rack. You can eat the cake as is or you can also add a custard topping (which I recommend).
Step 5 TOPPING - Preheat oven to 180C/350F fan forced or 200C/392F conventional. To make the topping, whisk the condensed milk with the coconut cream, egg and vanilla. Beat well until egg is totally incorporated. Stir in the grated cheese. Pour over the steamed cake and bake on the top rack for 25-30 minutes or until the top has caramelised. Cool and run a knife around the edge to loosen the custard before removing from the tin. Store the cake in an airtight container in the fridge for up to 5 days.
Personal Note
I brought this cassava cake to a neighbourhood dinner. Once a year, around 10 households on our street get together at this one couple's house who live 3 doors down from us and it ends up being around 20 or so people. Usually it is around Christmas but this year it was at the end of January which ended up being good timing as everyone was really relaxed.
We were asked to bring a salad and the couple hosting bbq's meat. I brought my favourite Cypriot grain salad and this cassava cake. We have a few Greek and Cypriot neighbours so they knew the salad but I wasn't sure if everyone would like the cassava cake. I heard a few people murmuring about whether it was a cheesecake at the other end of the table.
I was relieved that they all seemed to really like it and there wasn't any left. I think what really gave it the universal appeal was the caramelised custard layer on top.
But who really made an impression was Mr NQN. Talk during the dinner turned to sharks after the recent tragic 4 attacks in the space of a week. Mr NQN ended up showing pictures of other dangers in the water like his brother's kite surfing injury and then he showed pictures of when he contracted golden staph in his elbow bursitis and had to spend weeks in the hospital. I don't think anyone will forget those photos!
So tell me Dear Reader, have you ever tried a cassava cake or eaten cassava before?