Classic Cassava Cake, with Caramel Topping
Serves: 12 - 14
Cooking Time: NA
Starchy, tuberous root of a tropical tree, widely eaten as a daily ingredient within tropical countries. Sweet and bitter varieties, with the sweeter being more widely available.
- 900g cassava, grated
- 3 eggs
- 450g caster sugar
- 200ml evaporated milk
- 300ml coconut milk
- 60g unsalted butter
- For the Caramel topping:
- 2 tbsp plain flour 400g
- condensed milk
- 100ml coconut milk
- 2 egg yolks
- Preheat the oven 180C/350F/Gas 4. Grease a cake tin (around 7cm deep).
- For the cake, mix all the ingredients together, until well combined. Pour into the prepared dish, and bake for around 1 hour, until firm throughout.
- While the cake cooks, make the caramel topping. Place the flour and half the condensed milk into a pan and stir gently to combine. Add the coconut milk and the remaining condensed milk, and cook over a low heat for 15 minutes, continuously stirring until the mix thickens.
- Beat the egg yolks together in a bowl, and then stir into the condensed milk mixture.
- Preheat the grill to a medium heat. Pour the caramel mixture over the top of the cake and spread evenly. Place under the gill for 4 minutes or until the topping caramelizes.
- Leave to completely cool, turn out of the tin, and serve.