Brazilian recipe
Cassava Cake (Bolo de mandioca)
A soft cassava cake with a creamy bite, a light Parmesan note and a simple method that suits tea time or a fresh cup of coffee.
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Ingredients
4 cups grated cassava (aipim)
3 cups sugar
200 g margarine
1 small packet grated Parmesan cheese
4 eggs
1 pinch of salt
3 cups sugar
200 g margarine
1 small packet grated Parmesan cheese
4 eggs
1 pinch of salt
Where to find ingredients
Cassava is usually found at larger supermarkets, fresh-produce markets or stores that carry African, Indian or Brazilian ingredients. Aipim is the Brazilian name for cassava; frozen grated cassava may be used as a substitute if fresh cassava is not available.
Preparation method
- Start by beating the margarine, sugar and egg yolks until you have a smooth cream
- Add the grated cassava, Parmesan cheese and pinch of salt, mixing everything very well
- Beat the egg whites separately until stiff and gently fold them into the batter to make the cake lighter
- Pour the mixture into a previously greased tin
- Bake in the oven for about 45 minutes, or until golden and firm
Observations
This recipe is just right alongside fresh coffee. Its charm is in the creamy texture of grated cassava balanced with the savoury touch of Parmesan, giving you a sweet bake that is easy to prepare and nicely rounded in flavour.
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