The simplicity and flavor of this creamy cassava cake made in a blender are unparalleled!
Creamy Macaxeira Cake (Cassava/Cassava Cake)
The creaminess of this cassava cake makes it even more irresistible!
3 whole eggs
3 cups (tea) cassava/cassava/cassava
1 full tablespoon of butter or margarine
1 tablespoon cake yeast
1 cup (tea) sugar
200ml coconut milk
100ml of water
- In the blender, place 2 cups of peeled and chopped cassava, coconut milk and eggs. Cover and beat for 2 minutes.
- Add the water, grated coconut, sugar, butter or margarine, another cup of cassava, yeast and beat for another 2 minutes.
- Transfer the dough to a greased pan and bake for about 45 minutes in the preheated oven at 180º₢.
- While the cassava cake is still warm, unmold it onto a plate or platter and it can now be served.