This cake has a soft and spongy texture. It is made with cassava. Cassava doesn’t really have any flavor of its own, but it does lend body to the cake and takes the place of flour. Plan ahead since the cake needs to cool completely before serving.
Cassava Cake with Custard Topping
Time to Make
- 5 minutes of preparation
- 1 hour and 10 minutes to cook
- 4 hours to cool
For the cake:
- Butter for greasing the pan
- 1 pound grated cassava, thawed if frozen (also called yuca)
- 1 14 ounce can sweetened condensed milk
- 1 14 ounce can coconut milk
- 2 large eggs
- 1/4 teaspoon ground cardamom, optional
For the Custard Topping:
- 1/2 of 14 ounce can of sweetened condensed milk
- 1/4 cup half-n-half (Single Cream)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons brown sugar
- Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch baking dish.
- In a large bowl, whisk together the cassava, condensed milk, coconut milk, eggs, and cardamom. Pour into the prepared pan.
- Bake until almost completely set for about 50 minutes.
- While the cake is baking, combine all the ingredients for the custard sauce.
- Remove from the oven and top with the custard. Return to the oven for 20 minutes more until the custard is set.
- Remove the pan from the oven and set the oven to broil. Sprinkle with brown sugar and broil until the top is nicely caramelized, about 2 minutes. Cool completely before slicing.