Cassava Cake
Cook Time 1 hour 25 minutes
Servings 5-6
Ingredients
500g grated cassava
130g sugar
½ tsp sea salt
1 tbsp corn starch
1 tbsp tapioca starch
½ tsp vanilla extract
400ml coconut cream
½ tbsp of neutral cooking oil
Almond Praline (optional)
50g slivered almonds
100g sugar
2 tbsp water
1 tsp unsalted butter
To serve (optional)
Vanilla ice cream
Method
Preheat oven to 200°C.
In a large bowl combine all cassava ingredients except coconut cream and oil. Mix well until well-combined.
Add coconut cream and mix well.
Lightly oil a 9 inch cake tin, pour in cassava cake mixture, then place into the oven for 1 hour or until golden. Use a skewer to check if the cake is done in the middle.
Remove from oven and allow to cool for 15 minutes before removing.
In the meantime start on the almond praline. To make almond praline, place almonds on a baking sheet and roast in preheated oven (180°C) for 8-10 minutes or until lightly golden. Remove and set aside.
In a small saucepan, add sugar and water over low to medium heat. Allow the sugar to dissolve, then reduce to low and allow the mixture to lightly boil until it turns golden or light copper. Immediately remove from heat. This can take up to 15-20 minutes. Be careful when handling the hot sugar mixture and ensure it doesn’t make contact with your body.
Carefully add butter and almonds to the saucepan and mix until almonds are well coated with sugar mixture.
Pour mixture onto baking paper and with the back of a tablespoon, spread evenly to create a thin layer. Allow to cool, set and harden.
Break praline into small pieces and place in a food processor and process into a fine dust, then set aside.
To serve the cassava cake, slice the cake into thin slices and coat both inside layers with a dusting of almond praline.
Serve alongside a scoop of your favourite vanilla ice cream, and dusted with almond praline.