Brazilian recipe
Bolo de Mandioca: A Creamy Traditional Treat
This classic Brazilian cassava cake is beloved for its unique texture, irresistible taste, and straightforward preparation.
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Ingredients
4 cups grated cassava (mandioca/aipim)
3 cups sugar
200g margarine
1 small packet grated parmesan cheese
4 eggs
1 pinch of salt
3 cups sugar
200g margarine
1 small packet grated parmesan cheese
4 eggs
1 pinch of salt
Where to find ingredients
Cassava can often be found in the frozen produce section of larger supermarkets as 'yuca' or 'cassava root', usually sold peeled and ready for grating. If you cannot find fresh or frozen, some specialized imported goods stores carry cassava flour or meal, though fresh/frozen is best for this texture. For the parmesan, any standard supermarket block or pre-grated variety will work well. If you have trouble locating these items, look for local international grocery stores that stock Latin American or tropical ingredients.
Preparation method
- Start by beating the margarine, sugar, and egg yolks together until the mixture is smooth and creamy
- Fold in the grated cassava, parmesan cheese, and the pinch of salt, mixing everything thoroughly
- Whisk the egg whites until stiff peaks form and gently fold them into the batter to ensure the cake turns out light
- Pour the mixture into a pre-greased baking tin
- Bake in the oven for about 45 minutes, or until the top is golden brown and the cake feels firm to the touch
Observations
This recipe is a perfect companion for a fresh cup of coffee. The secret lies in balancing the creamy cassava with the savoury notes of parmesan cheese, creating a delightful treat that is incredibly practical to bake at home.
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