Classic Cassava Cake, with Caramel Topping

Serves: 12 - 14
Preparation: NA
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


  1. Preheat the oven 180C/350F/Gas 4. Grease a cake tin (around 7cm deep).
  2. 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.
  3. 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.
  4. Beat the egg yolks together in a bowl, and then stir into the condensed milk mixture.
  5. 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.
  6. Leave to completely cool, turn out of the tin, and serve.

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