No-Hassle Filipino Cassava Cake Recipe

This is a recipe for cassava cake, one of my favourite sweet Filipino desserts. I got all ingredients from an Albert Heijn XL. 12 big portions can be had from this recipe.

Time allotted:

• 1hr 30mins. 30 mins preparing, 1 hour into the oven.

Materials needed:

• Oven
• 1 Bowl
• 1 Baking tray
• 1 Spoon

Ingredients needed:

• 1kg fresh cassava. If you pinch it and it’s soft, it’s likely not fresh. Make sure you get a hard cassava.
• 8 tbsp. granulated sugar (10 tbsp. if you’re a sweet tooth)
• 1 small can Friesche Vlag condensed milk
• 1 big can Fairtrade coconut milk
• 2 eggs
• Small amount of butter to make the baking tray greasy

Recipe:

1. Preheat the oven to 175 degrees Celsius,
2. Peel the cassava with a potato peeler up to the white part of the cassava (If there are soft spots in your cassava, cut them away)
3. Grate the cassava in a bowl,
4. Press out the juice of the cassava by placing the cassava into a screen and pressing into it with a spoon,
5. Place the grated cassava into a bowl,
6. Mix in the condensed milk, coconut milk, sugar and eggs until smooth,
7. Grease up the baking tray,
8. Mixture goes into baking tray,
9. Baking tray goes into preheated oven for 1 hour (see photo above).
   The top should be golden brown (see photo below) and the texture lightly coarse on the top. If you press into the case with a finger, it should give.
10. Let cool with a cloth on top of the baking tray.

Tips:

• Best put in the fridge to cool a night before eating,