Cassava Cake
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Preheat the oven to 180ºC. Lightly grease a 22 cm ovenproof dish about 7 cm deep.
To make the cake, place all of the ingredients in a bowl. Using an electric mixer, beat until well combined. Pour into the prepared dish and bake for 1 hour, or until firm in the centre. Remove from the oven and allow to cool slightly.
Meanwhile, to make the coconut caramel topping, place the flour and half of the condensed milk in a saucepan and stir to combine. Add the coconut milk and the remaining condensed milk, and cook over low heat for 10-15 minutes, stirring constantly until thickened to a jam-like consistency. Remove from the heat. Lightly beat the egg yolks in a bowl, then stir into the condensed milk mixture until well combined.
Pour the topping over the cake and spread evenly. Use a kitchen blowtorch to cook the topping until slightly caramelised. Alternatively, cook under a hot preheated grill (broiler) for 3-5 minutes; be careful as it will caramelise quickly. Set aside at room temperature until the topping is set and the cake is completely cool, then turn out the cake to serve.
INGREDIENTES
900 g (2 lb) grated cassava
3 eggs
440 g (15½ oz/2 cups) caster (superfine) sugar
190 ml (6½ fl oz/¾ cup) evaporated milk
310 ml (10½ fl oz/1¼ cup) coconut milk
60 g (2 oz) unsalted butter, melted
Coconut caramel topping
2 tbsp plain (all-purpose) flour
400 g (14 oz) condensed milk
80 ml (2½ fl oz/⅓ cup) coconut milk
2 egg yolks
Adicionado por: Natália Martins
Consultada: 1877 X
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