Cassava cake

"A classic dessert from the Philippines, cassava cake's texture and taste is alluring from first bite - springy and elastic from grated cassava, a root vegetable used widely in the country. You can buy cassava frozen in Australia from an Asian grocer, just make sure it's the grated variety and thoroughly thawed before using. This is my mum's recipe, who's been making it since she arrived in Australia and is now known among friends as the 'cassava queen' for her delicious creation."

Credit: Danielle Abou Karam

• serves

  12-16

• prep

  15 minutes

• cook

  1 hour

• difficulty

  Mid

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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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.