Brazilian recipe
Brazilian Cassava Cake (Bolo de Mandioca)
A classic of Brazilian home cooking, this cassava cake is beloved for its dense, creamy texture, irresistible flavor, and ease of preparation.
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Ingredients
4 cups grated cassava (yuca/manioc)
3 cups granulated sugar
200g (approx. 3/4 cup + 2 tbsp) margarine or butter, softened
1 small packet (approx. 50g) grated parmesan cheese
4 large eggs
1 pinch of salt
3 cups granulated sugar
200g (approx. 3/4 cup + 2 tbsp) margarine or butter, softened
1 small packet (approx. 50g) grated parmesan cheese
4 large eggs
1 pinch of salt
Where to find ingredients
You can find fresh or frozen cassava (yuca/manioc) at international grocery stores, Latin American markets, or the produce section of well-stocked supermarkets. If using fresh cassava, ensure it is peeled and grated finely. Parmesan cheese can be found in the dairy aisle of any local grocery store.
Preparation
- In a large bowl, cream together the margarine (or butter), sugar, and egg yolks until the mixture is smooth and pale.
- Stir in the grated cassava, parmesan cheese, and a pinch of salt. Mix thoroughly.
- In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the cassava batter to ensure a lighter, airy texture.
- Pour the mixture into a well-greased baking pan.
- Bake in a preheated oven at 180°C (350°F) for about 45 minutes, or until the top is golden brown and the center is firm to the touch.
Notes
This recipe is the perfect companion for a fresh cup of coffee. The secret lies in the harmony between the natural creaminess of the cassava and the savory kick of parmesan cheese, resulting in a perfectly balanced, moist, and practical dessert.
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