Brazilian recipe
Bolo de mandioca: A classic Brazilian cassava cake
This traditional Brazilian cassava cake is a real treat, famous for its unique texture, irresistible flavour and straightforward preparation.
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Ingredients
4 cups grated cassava (yuca)
3 cups granulated sugar
200g butter or margarine
1 small packet grated parmesan cheese
4 eggs
1 pinch of salt
3 cups granulated sugar
200g butter or margarine
1 small packet grated parmesan cheese
4 eggs
1 pinch of salt
Where to find ingredients
In the UK, you can find fresh cassava (often labelled as yuca or manioc) in the exotic produce section of larger supermarkets or local Caribbean grocery stores. If fresh is unavailable, some frozen sections stock grated or chunks of cassava. For the parmesan, any standard supermarket-grade mature hard cheese will do, but aim for a quality block to grate yourself for the best flavour. Ensure your butter is at room temperature to get that perfect consistency.
Preparation method
- Start by creaming together the butter or margarine, sugar, and egg yolks until you have a smooth mixture
- Add the grated cassava, parmesan cheese, and a pinch of salt, mixing everything together thoroughly
- Whisk the egg whites in a separate bowl until stiff peaks form, then gently fold them into the batter to keep the cake light
- Pour the mixture into a greased cake tin
- Pop it in the oven and bake for about 45 minutes, or until it looks golden and feels firm to the touch
Observations
This recipe is perfect to enjoy with a fresh cuppa. The secret lies in balancing the natural creaminess of the cassava with the savoury kick of parmesan, resulting in a perfectly balanced sweet bake that is incredibly easy to whip up.
Note: If you have a sweet tooth and are looking for something a bit different from your usual tea-time bakes, this cake delivers a lovely dense and moist crumb that's quintessentially Brazilian.
Note: If you have a sweet tooth and are looking for something a bit different from your usual tea-time bakes, this cake delivers a lovely dense and moist crumb that's quintessentially Brazilian.
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