How to make Bolo de Mandioca (Brazilian cassava cake)Course: DessertCuisine: BrazilianDifficulty: Easy
Brazilian Cassava Cake is not as well-known as bolo de cenoura (carrot cake) or pudim de leite condensado (crème caramel) but it is equally as tasty. I have yet to serve it to anyone that has not requested a second slice.
This recipe is more typical of the North and North East of Brazil and appears to be rather uncommon in the South East and South. Being that the recipe is flourless (gluten-free) and the core ingredients are grated cassava, eggs and coconut milk it is very damp and rich.
In the English speaking world, we would typically classify a dessert of this nature as a pudding.
1kg of Cassava (grated or pulped)
400g of sugar
400ml tin of coconut cream
100g of butter
1/2 teaspoon of salt
- Dissolve 100 g sugar into 100 ml of coconut milk and set aside.
- In a large mixing bowl place the cassava pulp (squeezed all the liquid out first), add the remaining coconut milk (300 ml) and mix thoroughly.
- Add the remaining sugar (300 g), salt, eggs, melted butter and mix thoroughly.
- Brush coconut oil on the inside of the mould (baking tin). Pour the batter into the mould and square off the top.
- Bake in a preheated oven at 180°C. When the dough has hardened (it takes about 45 minutes), sprinkle with the sweetened coconut cream (set aside). Continue baking until golden brown. The total cooking time is about 1 hour and 15 minutes.
- Allow to cool before unmoulding, if necessary run a sharp knife around the edge of the cake to separate it from the walls of the container. But do not let the caramel topping set as it will be very hard to remove the cake.
- Cassava is usually sold frozen in Asian grocery stores. Some even sell it pulped or grated.
- Serve with coffee (preferably Brazilian)
- Substitute butter with vegetable oil to make it dairy free