Last month when I traveled the world by alphabet, doing recipes from countries that begin with each letter of the alphabet, I created a dinner platter from Reunion Island here. I had wanted to include this dessert with the platter, but my work schedule got too hectic and I didn’t have time to make the cake before it was time to post my recipes from letter R. Since this cake fit into this week’s fruit/veggie based cakes/muffins, it gave me another opportunity to present this cake.
What the British and French speaking Caribbean call cassava and the Portuguese call manioc, is what the Spanish speaking Caribbean call yuca. Yuca has become the popular name for the vegetable in the United States and other English speaking countries, but I grew up calling it cassava. Tapioca starch, a thickening agent in many countries, is also made from cassava. Cassava or yuca is most popular in South America, the Caribbean, Africa and a few Southeast Asian countries like the Phillipines and Indonesia.
This cake is very similar to a cake we make in Suriname where my grandfather is from called bojo. It comes from the Indonesian community of Suriname. The only difference is that our version uses a mixture of both cassava and coconut. This cake is a delicious utilization of the vegetable. This flourless cake is an excellent gluten free cake.
Yield: 1 10″cake
- 2 1/4 pounds frozen grated cassava, defrosted
- 9 ounces butter
- 6 eggs
- 1 teaspoon baking powder
- 1/4 cup vanilla sugar
- 1 cup firmly packed brown sugar
- 1/3 cup dark rum
Put the cassava in a sieve over a bowl to drain out any excess water. Transfer drained cassava to a bowl.
In a bowl, whisk the butter with the brown sugar until sugar has dissolved and mixture is creamy..
In the bowl of an electric mixer, beat eggs and vanilla sugar until pale and creamy, about 5 minutes.
Add the butter-sugar combination a little at a time, mixing well after each addition.
Dissolve baking powder in the rum and add to the cassava. Mix well.
Using a rubber spatula fold in the cassava into the batter.
Spray a 10″ springform pan with non stick spray very well. Pour batter into the pan and even out the top so it is level.
Bake for 55 – 65 minutes, until the cake is set. It should bounce back if you press down with your fingertip.
Let cool completely.
Remove springform and slice.
Go through the cassava and make sure there aren’t any spiny pieces
Don’t be afraid of the rum. Despite the large quantity in the recipe, the flavor does not come through strong at all.
To make vanilla sugar at home, split two vanilla beans and chop. Place in a food processor with 4 cups of granulated sugar and process well. Store in air tight jar.
It’s a very loose batter and may leak a little out of the springform pan, so place a cookie sheet on the bottom rack of the oven, to avoid a messy oven clean up.
While I liked the cake, I prefer the Indonesian Suriname version with coconut, which has a bit more sweetness to it. I previously posted that version as a guest post, but that blog seems to be no longer online, so will have to do that post for you soon…stay tuned…
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