How to Make a Cassava Cake

The root of the cassava is the edible part of the plant.

Cassava, also known as manioc or yucca, is a perennial woody shrub. The cassava root is a very important food source in South America, Africa and Asia. Cassava roots are ground to make starch and meal that are then used to make starchy foods such as bread, crackers and cakes as well as tapioca pearls. Cassava cake is traditional in Africa and in the Philippines. It is not difficult to make, if you are able to find cassava root in an ethnic grocery store.

Things You'll Need

• 3 mixing bowls
• 2 wooden spoons
• Fork
• Sifter
• 1/2 lb. peeled and grated cassava root
• 1/2 cup milk
• 1 tsp. vanilla
• 1 egg
• 3 oz. butter
• 1 cup sugar
• 2 1/2 oz. dried coconut
• 2 oz. flour
• 2 1/2 tsp. baking powder
• 1/8 tsp. salt
• 8 inch round cake pan
• Butter or cooking spray to coat pan

Instructions

Making a Cassava Cake

1. 

   Grate the peeled cassava root.

   Preheat your oven to 350 degrees. Peel and grate a cassava root and measure out 1/2 lb. of the grated root. Place the grated cassava in a bowl. Add 1/2 cup of milk, 1 tsp. of vanilla extract and a beaten egg to the cassava and mix with a wooden spoon. Let this mixture stand for at least five minutes.

2. 

   Cream the butter and sugar until thoroughly mixed.

   Place 3 oz. of butter and 1 cup of sugar in a second mixing bowl and cream them together until thoroughly combined, first with a fork and then, when they are softened and mixed together, with a wooden spoon.

3. 

   Mix the wet ingredients in a bowl..

   Add the creamed sugar and butter mixture to the cassava, milk, vanilla and egg in the first bowl. Mix well, until thoroughly combined.

4. 

   Flour is the main dry ingredient of cassava cake.

   Take a third bowl and combine 2 oz. of flour, 2 1/2 tsp. of baking powder and 1/8 tsp. of salt in it. Sift these dry ingredients together. Then add them to the cassava batter.

5. Take an 8 inch round baking pan and coat it with butter or cooking spray. Using a spatula, scrape the cake batter from the mixing bowl into the greased pan. Place the pan into the preheated 350 degree oven and let it bake until golden brown, or for about 40 minutes.

Tips & Warnings

• There are many recipes for cassava cake, containing additional spices, such as pumpkin pie spice and different fruits.

• A variation includes using cassava flour as a substitute for wheat flour, rather than using grated cassava root as a flavoring.

• Filipino cassava cakes often have additional ingredients, such as a cheese and condensed milk topping.

• Serve the cassava cake with a custard sauce or ice cream.

References

• "Cassava Is the Root"; Rhoda Namwalizi Lester; 2006
• "The World Cookbook For Students"; Jeanne Jacob, Michael Ashkenazi; 2007
• Purdue University; Cassava; Stephen K. O'Hair; 1995
• Panlasang Pinoy; Cassava Cake; Vanjo Merano; August 2009
• FAO: Agriculture: Cassava
• African Food Recipes: Cassava Cake Recipe