Are you ready to tantalize your taste buds with a vibrant and subtly sweet treat? Then look no further than this Ube Cassava Cake recipe! This delightful Filipino dessert combines the earthy sweetness of ube (purple yam) with the delightful chewiness of cassava, creating a harmonious flavor explosion in every bite. It's surprisingly easy to make, perfect for both beginner bakers and seasoned pros seeking a quick and satisfying homemade dessert. This recipe offers a delicious alternative to traditional cakes, making it a fantastic addition to your collection of healthy meals and quick dinner ideas.
Ingredients:
- 1 cup cassava flour
- ½ cup granulated sugar
- ¼ cup ube powder (you can find this in Asian grocery stores)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup coconut milk (full-fat recommended)
- 2 large eggs
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- Optional: ½ cup shredded coconut for topping
Instructions:
Step 1: Preparing the Dry Ingredients
In a large bowl, whisk together the cassava flour, sugar, ube powder, baking powder, baking soda, and salt. Ensure all the dry ingredients are thoroughly combined to prevent clumping in the final cake.
Step 2: Combining Wet Ingredients
In a separate bowl, whisk together the coconut milk, eggs, melted butter, and vanilla extract until well blended. This ensures that the wet ingredients are emulsified and will create a smooth batter.
Step 3: Making the Batter
Gently pour the wet ingredients into the dry ingredients and mix until just combined. Overmixing can lead to a tough cake, so be sure to stop once the ingredients are evenly incorporated.
Step 4: Baking the Cake
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. Pour the batter into the prepared pan and spread evenly. If you're using shredded coconut, sprinkle it evenly over the top of the batter.
Step 5: Baking and Cooling
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before slicing and serving. Patience is key here; allowing the cake to cool completely prevents it from crumbling.
Tips for the Best Ube Cassava Cake:
- Use good quality ube powder for the best flavor and vibrant purple color.
- Don't overmix the batter. Overmixing develops gluten, resulting in a tough cake.
- Let the cake cool completely before slicing to prevent it from crumbling.
- For a richer flavor, you can substitute half of the coconut milk with condensed milk.
Variations:
- Add some crunch: Incorporate chopped nuts like macadamia or pecans into the batter for added texture.
- Citrus twist: Add a tablespoon of lime or lemon zest for a refreshing twist.
- Creamy topping: Top the cooled cake with a dollop of whipped cream or coconut cream for an extra indulgent treat.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients used, but a general estimate for a slice of this Ube Cassava Cake is approximately:
- Calories: 250-300
- Fat: 15-20g
- Carbohydrates: 30-35g
- Protein: 4-5g
This Ube Cassava Cake is a fantastic example of delicious dishes achievable with simple ingredients and minimal effort. It’s perfect for satisfying your sweet tooth while impressing your friends and family. Enjoy this easy recipe and share the delightful experience of homemade cooking!