Cassava cake is one of the Filipino delicacies or “kakanin”, it can be soft and chewy or firm. It is easy to make and the ingredients are easy to find especially if you have cassava planted in your garden.
Ingredients:
4 cups grated fresh cassava
3 eggs
1 tin – approx 400 mls – coconut cream
1 teaspoon vanilla extract
½ cup sugar (I use coconut palm sugar or rapadura sugar)
½ cup desiccated coconut
Extra desiccated coconut or Coconut Crunch (Banaban brand from Health Food Stores)
Method:
Mix all ingredients, except extra coconut, together in a large bowl and pour into a baking paper lined lamington tray.
Sprinkle extra desiccated coconut/coconut crunch over the top to lightly cover completely. Bake in oven @ 180 degrees for 30-45 minutes then turn the heat down and bake for a further 15 minutes. Insert a skewer in centre of cake to test if cooked through. The cake will continue to set and firm up overnight in the fridge.
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of pulp, and add to it half the measurement in sugar. Bring to the boil and simmer, until a tablespoon of the jam shows that it is setting, by thickening when it is placed on a cool saucer. This may take 15-30 minutes of simmering. When the jam shows it is setting, fill into jars and seal. Include some of the seeds (secured in a small bag or cloth) to provide natural pectin to assist. You can use 1 cup of honey to 4 cups of pulp as an alternative to sugar but the jam would then need to be kept in the fridge to prevent mould from growing.
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