Are you craving a deliciously moist and subtly sweet cake? Look no further! This cassava cake recipe with macapuno is a delightful treat that captures the essence of Filipino baking. It’s surprisingly easy to make, perfect for both beginner bakers and seasoned cooks looking for a quick and rewarding dessert. This recipe offers a taste of the Philippines, bringing a comforting and familiar flavor to your kitchen. Get ready to be amazed by its simple elegance and rich, satisfying taste! This is more than just a dessert; it’s a journey to the heart of Filipino culinary tradition, all from the comfort of your own home. Let's get baking!
Ingredients:
- 2 cups cassava, peeled and grated (about 1 large cassava)
- 1 cup sugar
- 1 (13.5 ounce) can coconut milk, full-fat recommended
- 1/2 cup macapuno, shredded (canned is fine)
- 1/4 cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions:
Get Started: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This preparation ensures your cassava cake will bake evenly and releases easily once it's done.
Prepare the Cassava: Wash and peel the cassava thoroughly. Grate it using a box grater. Make sure you remove any stringy parts as these can affect the texture of your cake. This step requires a bit of patience but is essential for a smooth, delicious final product.
Combine Ingredients: In a large bowl, whisk together the sugar, eggs, and vanilla extract until light and fluffy. This airy mixture is key to a light and moist cake. Gradually add the grated cassava, coconut milk, flour, baking powder, and salt. Gently fold all the ingredients until just combined. Don't overmix; a few lumps are okay. Overmixing can lead to a tough cake.
Add Macapuno: Gently fold in the shredded macapuno. This adds a delightful chewy texture and subtle sweetness to the cake.
Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Baking time might vary slightly depending on your oven.
Cool and Serve: Let the cake cool completely in the pan before slicing and serving. This allows the cake to set and prevents it from crumbling. Dust with powdered sugar for an extra touch of sweetness if desired.
Tips for the Best Cassava Cake:
- Fresh Cassava: Using fresh cassava will yield the best results. If you can't find fresh, frozen cassava works well too. Just make sure to thaw it completely before grating.
- Full-Fat Coconut Milk: Using full-fat coconut milk is crucial for a richer, moister cake.
- Don't Overmix: Overmixing the batter can result in a tough cake. Gently fold the ingredients until just combined.
- Check for Doneness: Use a toothpick to check if the cake is baked through. If it comes out clean, it's ready.
Variations:
- Latik Topping: For a more traditional Filipino touch, top the cooled cake with latik (coconut caramel).
- Cheese Topping: Sprinkle grated cheese on top before baking for a savory twist.
- Different Nuts: Try adding other nuts like chopped pecans or walnuts for added texture and flavor.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Around 250-300
- Fat: Around 15-20g
- Carbohydrates: Around 30-35g
- Protein: Around 5-7g
This cassava cake with macapuno recipe is a perfect addition to your repertoire of easy recipes and healthy meals. It's a delicious dish ideal for any occasion, from family gatherings to casual weeknight dinners. This homemade cooking experience offers a unique and flavorful twist on traditional cakes, showcasing the best of Filipino cuisine. Enjoy!