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- 2 lbs grated cassava, we used Goya Frozen Yuca Cassava
- 1 14 ounce can sweetened condensed milk, Reserve 1/3 cup for Topping
- 1 12 ounce can evaporated milk
- 1 14 ounce can coconut milk, Reserve 1/3 cup for Topping
- 1 13 ounce can coconut cream, Reserve 1/3 cup for Topping
- 1 cup sugar
- 3 eggs, plus
- 3 egg whites, Save egg yolks for topping
- 1 cup grated coconut
- 1 teaspoon of cardamom
- 2 star anise, grounded
- 1 teaspoon vanilla extract
- 1 teaspoon of nutmeg
- 1 tablespoon of cinnamon
- ½ teaspoon of ginger
- optional 2 cloves - I didn't have any, so I didn't try it. I think it would be a good addition.
- 3 egg yolks
- 1/3 cup of sweetened condensed milk, coconut milk, and coconut cream
- Preheat oven to 325° f.
- In large mixing bowl combine cake ingredients. You'll probably need your biggest bowl.
- Mix well.
- Pour equally into two large greased rectangular pans.
- Bake until top is no longer liquid (approximately 30 minutes).
- Mix topping ingredients well and spread evenly on the two cakes.
- Bake an additional 20 to 30 minutes. I ended up using a low broil to finish cooking the topping, because I got impatient.
- Cool cakes completely.
- Slice each cake into 24 equal squares, or unequal squares. It doesn't really matter.
For those of you looking for a different gluten free cake recipe, or just looking to try something new, then cassava cake might be the next dish for you to try to make. Cassava is basically a root, like potatoes, that grows well in tropical climates. It is a little sweet, but it does not look or taste like a sweet potato. I believe tapioca comes from cassava. It is relatively high in calories, which makes feel right at home with all of the other dessert ingredients. Plus, if you’re trying to eat gluten free and you have trouble finding yummy things to fill you up this will work great. I made a few tweaks to a normal cassava cake recipe to add a bit of a Chai flavor profile. There are a lot of different kinds of Chai; however, I’m not sure I meet my goal. By the way, I actually don’t drink tea, but I’ve loved the Chai flavored ice cream I had once. I’m not sure this recipe will make something that will qualify as a chai cassava cake, but it at least make a high end gluten free cassava cake. Not every spice cake includes cardamom and star anise. They are more expensive than the average spice, but a little goes a long way. Plus, you get what you pay for, a flavor profile you don’t get everyday.
I used some Goya cassava that came frozen in a 5 lb bag. I wouldn’t necessarily recommend this, but I used a cheese grater to grate the cassava. You could do that way, buy it grated, or use a food processor. If you grate it by hand I would half thaw it before grating it. That way it is still somewhat firm, and it is easier to grate. Plus, this recipe makes a lot. So, if you are not feeding a group I would recommend halfing. How do you halve three eggs? Figuring things like that is half the fun of cooking.
Casava is a high calorie tuber, like potatoes. It is naturally gluten free, and I believe it is the source for tapioca. I believe all of the other ingredients are gluten free. One five pound bag of Goya cassava was plenty for me.
Forrest lives in Colorado with the wonderful Katie Clark and their two sons. Forrest was raised in North Carolina, graduated from BYU with a degree in political science, and loves to dabble in lots different things. Plus, he is a big MLS fan.