Cassava Cake: A Filipino Classic

 

History of Cassava Cake

Cassava cake is a beloved dessert in the Philippines, known for its rich, sweet, and chewy texture. This traditional cake has its roots in the native cassava plant (Manihot esculenta), which has been cultivated in the Philippines for centuries. Originally brought to the region by the indigenous people, cassava became a staple food due to its versatility and ability to thrive in various soil conditions.

Cassava cake gained popularity during the Spanish colonial period when Filipino cooks began incorporating it into festive occasions and celebrations. Over time, it evolved into a beloved dish served during birthdays, holidays, and family gatherings. Today, cassava cake is often enjoyed with a creamy coconut topping and is a symbol of Filipino culinary heritage.

Ingredients

For the Cake:

• 2 cups grated cassava (fresh or thawed frozen)
• 1 cup coconut milk
• 1 cup condensed milk
• 1 cup sugar
• 1/2 cup melted butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt

For the Topping:

• 1 cup coconut milk
• 1/2 cup sugar
• 1/2 cup grated cheese (optional, can use cheddar or any preferred cheese)
• 1 tablespoon cornstarch (dissolved in a little water)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

2. Prepare the Cake Mixture: In a large bowl, combine the grated cassava, coconut milk, condensed milk, sugar, melted butter, eggs, vanilla extract, baking powder, and salt. Mix well until all ingredients are fully combined.

3. Bake the Cake: Pour the cassava mixture into the prepared baking dish. Bake for about 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

4. Prepare the Topping: While the cake is baking, prepare the topping. In a saucepan over medium heat, combine the coconut milk and sugar. Stir until the sugar dissolves. Add the grated cheese (if using) and stir until melted. Gradually add the cornstarch mixture, stirring continuously until the mixture thickens. Remove from heat and set aside.

5. Add the Topping: Once the cake is done, remove it from the oven and pour the coconut topping evenly over the top. Return the cake to the oven and bake for an additional 15-20 minutes, or until the topping is set and slightly golden.

6. Cool and Serve: Allow the cake to cool before slicing. Serve at room temperature or chilled. Enjoy your delicious cassava cake!

Tips:

• For an extra touch, you can sprinkle toasted coconut flakes on top before serving.
• Cassava cake can be stored in the refrigerator for a few days, making it a great make-ahead dessert.

This delightful dessert captures the essence of Filipino flavors and traditions, making it a must-try for anyone wanting to experience the taste of the Philippines!