Brazilian recipe
Bolo de Mandioca: A Simple, Creamy Brazilian Traybake
This classic Brazilian bolo de mandioca is famous for its unique, dense texture and irresistible flavour—a perfect, fuss-free bake that’s incredibly easy to pull together.
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Ingredients
4 cups grated cassava (mandioca/aipim)
3 cups caster sugar
200g margarine, softened
1 small packet grated parmesan cheese
4 large eggs
1 pinch of salt
3 cups caster sugar
200g margarine, softened
1 small packet grated parmesan cheese
4 large eggs
1 pinch of salt
Where to find ingredients
You can find most of these ingredients in any local supermarket. For the cassava, head to the frozen food section of larger supermarkets or Asian/International grocery stores in Dublin or other cities, where it is often sold frozen as 'cassava' or 'yuca' (look for the peeled, ready-to-grate variety). If you can't find fresh cassava, some specialty stores stock it in the vegetable aisle. The rest of the ingredients like eggs, sugar, and parmesan are standard items available everywhere.
Preparation method
- Start by creaming together the margarine, sugar, and egg yolks in a large mixing bowl until you have a smooth, well-combined mixture
- Fold in the grated cassava, parmesan, and a pinch of salt, making sure everything is thoroughly incorporated
- Whisk your egg whites in a separate, clean bowl until they form stiff peaks, then gently fold them into the batter to keep the cake nice and light
- Pour the batter into a greased baking tin or tray, smoothing out the top
- Pop it into the oven and bake for around 45 minutes, or until it's lovely and golden on top and set firm in the middle
Observations
This recipe is a proper treat to have with a fresh cup of tea or coffee. The real magic happens when you combine the creamy, comforting depth of the grated cassava with the subtle, savoury kick of grated parmesan, resulting in a perfectly balanced bake that's a staple in Brazilian households and surprisingly straightforward to make.
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