Cassava cake

Ingredients

Cassava cake

• 900 g frozen grated cassava, at room temperature
• 3 eggs
• 440 g (2 cups) caster sugar
• 200 ml evaporated milk
• 300 ml coconut milk
• 60 g unsalted butter

Coconut caramel topping

• 2 tbsp plain flour
• 400 g condensed milk
• 80 ml coconut milk
• 2 egg yolks

Instructions

1. Preheat the oven to 180˚C. Lightly grease a 22 cm round cake tin and line the base with baking paper (if using a springform tin, wrap the outer base in foil to prevent the mixture leaking).
2. For the cassava cake, place all the ingredients in a bowl. Using a hand - held electric mixer or a spatula, beat until well combined. Pour into the prepared tin and bake for 1- 1 ½ hours or until firm in the centre. Remove from the oven and allow to cool slightly.
3. Meanwhile, for the coconut caramel topping, place the flour and half the condensed milk in a saucepan and stir to combine. Add the coconut milk and the remaining condensed milk and cook over low heat for 10 – 15 minutes, stirring continuously until thickened to a jam -like consistency. Remove from the heat. Lightly beat the egg yolks in a bowl, then stir into the condensed milk mixture until well combined.
4. Pour the topping over the slightly cooled cake and spread evenly. Use a kitchen blowtorch to cook the topping until slightly caramelised. Serve warm or at room temperature.

Photography by Danielle Abou Karam.

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