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Cassava Cake   Veg  HT  CD  CBF  Brazilian  70mins

 

Makes 1 x 22cm/9- inch cake   Hot Cold  Vegetarian  Vegetables  Cakes  Baked Fayre Brazil  Sth America  South American

 

Ingredients

1.3kg/3lbs Cassava (Manioc/Yucca) root 

5 Egg Yolks

5 Egg Whites,  beaten to stiff peaks

225g/8oz Granulated Sugar

225/8oz Margarine

75g/3oz Desiccated Coconut

50g/2oz freshly grated Parmesan Cheese

480ml/16fl.oz. Milk

1 tbsp Baking Powder

A pinch of salt

1/2 teasp Ground cinnamon

 

Instructions

 

1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly butter a 22cm/9-inch springform tin.  

 

2. Peel the cassava root  and grate it into a large mixing bowl. Cover with plenty of cold water, mix well, then press the grated cassava through a cloth (or fine strainer) making sure you press out as much of the water as possible. 

 

3. Place the squeezed out cassava into a large mixing bowl together with the grated coconut, cheese, margarine, sugar, egg yolks, cinnamon, egg whites. Mix well then add the milk with a pinch of salt and the baking powder. Beat with a wooden spoon to thoroughly blend. 

 

4. Transfer to the greased baking tin  and bake for about 50 minutes or until a toothpick inserted in centre comes out clean. Serve warm or cold.

 

 

 

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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe

Oven

Mixing Bowl

Wooden Spoon

Wire Rack

 

Tips, Options and Substitutions

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