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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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