Central Cassava Cake

Background and History

Cassava cake is a traditional dessert popular in many Central and South American as well as Southeast Asian countries. It is known for its rich flavor and moist texture, made primarily from baked cassava, which is a root vegetable native to the tropical regions. Historically, cassava has been a staple food for many cultures due to its resilience in drought-prone areas and its ability to thrive in poor soils.

In the past, cassava has been prepared in numerous ways including boiling, frying, and baking. The cake recipe, in particular, has been passed down through generations, often reserved for special occasions and celebrations. Its simple ingredients coupled with its delightful taste make it a beloved dish across different cultures.

Ingredients

• Cassava - 2 pounds, grated
• Coconut Milk - 1 can
• Sweetened Condensed Milk - 1 cup
• Eggs - 3, beaten
• Butter - 1/2 cup, melted
• Sugar - 1 cup
• Vanilla Extract - 1 teaspoon
• Grated Coconut - for topping

Preparation

The preparation of cassava cake begins with peeling and grating the cassava. Ensure that the grated cassava is free of any hard or fibrous parts. Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it lightly with butter.

• In a large mixing bowl, combine the grated cassava, coconut milk, and sweetened condensed milk.
• Add the beaten eggs, melted butter, and sugar.
• Stir in the vanilla extract. Mix everything well until a smooth batter forms.

Cooking Process

Pour the batter into the prepared baking dish, smoothing the top with a spatula. The cake should bake for about 45 to 60 minutes, or until it turns golden brown on top and a toothpick inserted into the center comes out clean. You can set a cooking timer to check periodically.

For the Topping

• After removing the cake from the oven, while it's still warm, sprinkle a generous amount of grated coconut over the top.
• Optionally, you may return the cake to the oven under a broiler for about 2-3 minutes to toast the coconut slightly.

Before serving, let the cake cool for at least 30 minutes. This cooling period allows the cake to firm up, making it easier to slice and enhancing its flavors when served.

Serving Suggestions

Cassava cake is best enjoyed fresh, with a side of coffee or tea. It can be served warm or at room temperature. You can also add a scoop of vanilla ice cream on the side for an indulgent treat. The texture is soft with a slightly chewy edge, thanks to the cassava and coconut milk, which provide a distinct tropical flavor.

This central cassava cake is not only a delightful dessert but also a nostalgic dish that encapsulates the richness of the culture and tradition it comes from. By preparing this cake, you’re not just making a dessert; you’re also paying homage to a culinary heritage shared by many around the world.