Brazilian recipe
Creamy cassava cake with parmesan (Bolo de mandioca)
A Brazilian cassava cake known for its unique texture, rich flavour and easy preparation.
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Ingredients
4 cups grated cassava
3 cups sugar
200 g margarine
1 small packet grated parmesan cheese
4 eggs
1 pinch of salt
3 cups sugar
200 g margarine
1 small packet grated parmesan cheese
4 eggs
1 pinch of salt
Where to find ingredients
In Botswana, cassava, eggs, sugar, margarine and salt are available at supermarkets, grocery shops and open markets. Parmesan is usually found in larger supermarkets or deli sections. Parmesan is ideal; if unavailable, use a firm grated salty cheese as a substitute.
Preparation method
- Start by beating the margarine, sugar and egg yolks until you have a smooth cream
- Add the grated cassava, parmesan cheese and pinch of salt, mixing everything very well
- Beat the egg whites separately until stiff and fold them gently into the batter to make the cake lighter
- Pour the mixture into a previously greased tin
- Bake in the oven for about 45 minutes or until golden and firm
Observations
This recipe is lovely with a fresh cup of coffee or tea. The trick is the mix of creamy grated cassava with the lightly salty touch of parmesan, giving a balanced sweet bake that is simple to make.
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