Brazilian recipe
Soft Cassava Cake with Parmesan (Bolo de mandioca)
A homely Brazilian cassava cake with a moist crumb, a little savoury lift from Parmesan and a simple batter that suits tea time.
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Ingredients
4 cups grated cassava
3 cups sugar
200 g margarine
1 small packet grated Parmesan cheese
4 eggs
1 pinch salt
3 cups sugar
200 g margarine
1 small packet grated Parmesan cheese
4 eggs
1 pinch salt
Where to find ingredients
Fresh cassava is commonly sold in produce markets and larger supermarkets in Uganda; ask for cassava suitable for grating. Parmesan, margarine and eggs can be found in supermarket dairy and chilled sections.
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 greased tin
- Bake in the oven for about 45 minutes, or until golden and firm
Observations
This recipe is just right with fresh coffee or tea. Its charm comes from the creamy grated cassava and the salty touch of Parmesan, giving the cake balance while keeping it easy to prepare.
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