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This is a very unique recipe, but it's sure to please everyone because it's incredibly tasty. The main ingredient in this cake is cassava, a root that can be used in a wide variety of dishes, both sweet and savory.
Another advantage of this recipe is that it's gluten-free; we won't use wheat flour. This cake is soft on the inside and has a firm crust on the outside, much like a queijadinha, but much more delicious. This cake is a great option for breakfast, afternoon tea, dessert after main meals, and even a typical dish for June festivals.
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Write down the ingredients needed to prepare this cake and surprise your family with this recipe, everyone will love it.
Raw cassava cake
Ingredients
- 4 eggs
- 1 cup of grated raw cassava
- 1 cup of milk (240 milliliters)
- 1 cup of grated coconut (preferably fresh)
- 1 cup of sugar (160 grams)
- 3 tablespoons of butter
- 1 teaspoon of cake yeast.
Preparation method
1. Separate the egg yolks from the whites. Add the whites to a mixer with the baking powder and beat until stiff peaks form. Set aside.
2. Place the strained egg yolks, sugar, margarine, and milk in a blender and blend well. When well combined, add the coconut and grated cassava and blend again until smooth.
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3. Remove the batter from the blender and place it in a bowl. Then, gradually add the beaten egg whites, stirring gently.
4. Pour the cake batter into a greased and floured baking pan, or use parchment paper to prevent the cake from sticking to the pan. Bake in a preheated oven at 350°F (180°C). Bake for approximately 40 to 45 minutes; the cake should be firm and golden brown.
Note: For this recipe, the toothpick test won't work because the batter will be moist on the inside. If the cake is cooked through but still isn't firm enough, cover the pan with aluminum foil.
5. Remove the cake from the oven and only unmold it when it's completely cool. Serve and enjoy!
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