Bolo de Mandioca (Baked Cassava Cake)
A moist and dense cake made with cassava (yuca). A naturally gluten-free treat with a subtle sweetness. Baked for a golden crust.
Ingredients
- 3 cups Grated Cassava (Yuca)
- 1 1/2 cups Sugar
- 3 large Eggs
- 1/2 cup Melted Butter
- 1 cup Grated Coconut
- 1/2 cup Milk
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C. Prepare a 22.86 cm baking pan by coating it with a thin layer of the melted butter from the 1/2 cup Melted Butter.
- 2In a large bowl, combine the 3 cups Grated Cassava (Yuca) with the 1 1/2 cups Sugar, 3 large Eggs, the remaining 1/2 cup Melted Butter, the 1 cup Grated Coconut, and the 1/2 cup Milk.
- 3Stir everything together thoroughly until all the ingredients are fully combined and you have a smooth batter.
- 4Pour the batter evenly into the prepared 22.86 cm baking pan.
- 5Bake for 50-55 minutes. The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean.
- 6Allow the Bolo de Mandioca to cool in the pan for at least 15 minutes before attempting to remove it. This helps it set properly.
- 7Once cooled, carefully turn the cake out of the pan. Let it cool completely on a wire rack before slicing and serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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