Fresh Cassava in my Countryside and cook cake recipe - Polin lifestyle
- 10 months ago
Sure, I can provide you with a fresh cassava cake recipe inspired by Polin Lifestyle. Cassava is a starchy root vegetable commonly found in many tropical regions. This recipe will result in a delicious and moist cassava cake that you and your countryside community can enjoy. Let's get started!
Ingredients:
2 pounds fresh cassava, peeled and grated
1 can (400 ml) coconut milk
1 cup coconut cream (from the top of a can of coconut milk)
1 cup granulated sugar
1/2 cup butter, melted
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
Grated coconut (optional, for topping)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or a similar-sized cake pan. Set it aside.
In a large mixing bowl, combine the grated cassava, coconut milk, coconut cream, sugar, melted butter, beaten eggs, vanilla extract, and salt. Mix well until all the ingredients are evenly combined.
Pour the cassava mixture into the greased baking dish, spreading it out evenly.
If desired, sprinkle some grated coconut over the top of the cassava mixture. This will add a lovely texture and flavor to the cake.
Bake the cassava cake in the preheated oven for approximately 1 hour or until the top is golden brown and the cake is set in the middle.
Once the cake is done baking, remove it from the oven and allow it to cool in the pan for a few minutes.
Cut the cassava cake into squares or diamond shapes and serve it warm. Alternatively, you can refrigerate it for a few hours before serving if you prefer a firmer texture.
Enjoy your delicious fresh cassava cake! It's a delightful treat that highlights the natural flavors of the cassava while adding the richness of coconut. Perfect for sharing with your community in the countryside.
Note: As with any recipe, feel free to adjust the sugar level to your taste preference. You can also experiment with adding other ingredients like cheese or condensed milk for a unique twist.
Ingredients:
2 pounds fresh cassava, peeled and grated
1 can (400 ml) coconut milk
1 cup coconut cream (from the top of a can of coconut milk)
1 cup granulated sugar
1/2 cup butter, melted
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
Grated coconut (optional, for topping)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or a similar-sized cake pan. Set it aside.
In a large mixing bowl, combine the grated cassava, coconut milk, coconut cream, sugar, melted butter, beaten eggs, vanilla extract, and salt. Mix well until all the ingredients are evenly combined.
Pour the cassava mixture into the greased baking dish, spreading it out evenly.
If desired, sprinkle some grated coconut over the top of the cassava mixture. This will add a lovely texture and flavor to the cake.
Bake the cassava cake in the preheated oven for approximately 1 hour or until the top is golden brown and the cake is set in the middle.
Once the cake is done baking, remove it from the oven and allow it to cool in the pan for a few minutes.
Cut the cassava cake into squares or diamond shapes and serve it warm. Alternatively, you can refrigerate it for a few hours before serving if you prefer a firmer texture.
Enjoy your delicious fresh cassava cake! It's a delightful treat that highlights the natural flavors of the cassava while adding the richness of coconut. Perfect for sharing with your community in the countryside.
Note: As with any recipe, feel free to adjust the sugar level to your taste preference. You can also experiment with adding other ingredients like cheese or condensed milk for a unique twist.