Brazilian recipe
Bolo de Mandioca: A Moist and Savory Cassava Cake
This classic Brazilian cake is a staple for a reason. With its unique, dense texture and the perfect hit of salty parmesan, it’s a brilliant treat to serve with your daily cuppa.
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Ingredients
4 cups grated cassava (yuca)
3 cups caster sugar
200g margarine
1 small packet grated parmesan cheese
4 eggs
1 pinch salt
3 cups caster sugar
200g margarine
1 small packet grated parmesan cheese
4 eggs
1 pinch salt
Where to find ingredients
You can find fresh or frozen grated cassava (often labeled as 'yuca') in the freezer section of most major supermarkets, or check out specialty Caribbean or Latin American grocers. If you're struggling to find it, look for 'cassava root' in the produce aisle; peel and grate it finely yourself. Standard parmesan works perfectly here—don't worry about high-end aged varieties as the pre-grated kind from the dairy aisle is exactly what you need for that authentic, slightly salty kick.
Preparation method
- Start by beating the margarine, sugar, and egg yolks together until you have a smooth, consistent cream
- Fold in the grated cassava, parmesan cheese, and the pinch of salt, mixing everything together thoroughly
- Whisk your 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 baking tin
- Pop it in the oven and bake for about 45 minutes, or until it’s beautifully golden and firm to the touch
Observations
Looking for something a little different to go with your coffee? This traditional cassava cake strikes that perfect balance between sweetness and a savory edge from the parmesan cheese. It’s incredibly straightforward to whip up and always hits the spot.
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