Brazilian recipe
Bolo de Mandioca: A Classic Brazilian Cassava Cake
This Bolo de Mandioca is a beloved Brazilian classic, famous for its unique dense-yet-creamy texture, rich flavour, and simple preparation.
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Ingredients
4 cups grated cassava (yuca/manioc)
3 cups granulated sugar
200 g margarine
1 small package grated Parmesan cheese
4 large eggs
1 pinch salt
3 cups granulated sugar
200 g margarine
1 small package grated Parmesan cheese
4 large eggs
1 pinch salt
Where to find ingredients
You can find fresh or frozen grated cassava (often labelled as 'yuca' or 'manioc') in the frozen section of major Canadian supermarkets like Loblaws or Sobeys, or more reliably at Latin American specialty grocers. Parmesan cheese is readily available in the dairy aisle. If you cannot find pre-grated cassava, you can purchase whole cassava root in the produce section and grate it yourself; just be sure to peel it thoroughly. Use any standard baking margarine found at your local grocery store.
Preparation method
- Cream together the margarine, sugar, and egg yolks in a large bowl until the mixture is smooth and pale
- Fold in the grated cassava, Parmesan cheese, and the pinch of salt, mixing everything until well combined
- In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold them into the batter to give the cake a lighter lift
- Pour the cake batter into a greased baking pan
- Bake in a preheated oven for about 45 minutes, or until the top is golden brown and the cake feels set to the touch
Observations
This cake is the perfect companion for a fresh morning coffee or an afternoon pick-me-up. The magic lies in the balance between the natural earthiness of the grated cassava and the subtle savoury notes of Parmesan cheese, making it a comforting and fuss-free treat to whip up at home.
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