Getting Back to Basics of Baking

Cassava cake is one of the most popular delicacies found in the Philippines. If you are looking for a unique taste and love coconut then this is a recipe for you. It is easy to make and the ingredients are inexpensive.

The first time I made this and brought it to my boyfriend's Christmas party it was a winner! Everybody loved it and from then on I have become the official cassava cake maker whenever there is an occasion. =)

Here is the recipe I use. Hope you guys like it and let me know what you think.

Ingredients:

Cake:

• 2 lb frozen grated cassava (you can find this in any oriental store)
• 150 grams sugar
• 3 Eggs
• 2 tbsp melted Butter
• 500 ml coconut Milk
• wilted banana leaves (optional)

Topping:

• 2 egg yolks
• 60 g butter
• 1 can (300 ml) condensed milk
• 250 ml coconut cream
• 1 tsp lemon extract

Preparation:

Preheat oven to 190ºC or 375ºF.

How to make topping:

1. Combine egg yolks, butter, condensed milk and coconut cream in a double boiler. Continue to mix until mixture thickens for about 30 - 45 minutes.
2. Add lemon extract and set aside.

How to make the cake:

1. In a large Mixing Bowl, beat the eggs until foamy. Gradually add sugar, salt and melted butter.
2. Next, blend in grated cassava and coconut milk.
3. Prepare you baking pan with wilted banana leaves. Brush it with oil or butter.
4. Pour the mixture into the pan and bake for 20 minutes.

Final Step:

1. Pour the topping you made earlier into the cassava cake and bake for another 20 minutes until topping caramelized or a toothpick inserted in the cake comes out clean.
2. It is best serve in warm temperature. Enjoy!