Photo: Cassava Cake

Another delicious test recipe from Pat's forthcoming "The Asian Grandmothers Cookbook", this time using an ingredient I'd never tried before - cassava root. I won't go into my traumas in finding the stuff, which is actually quite easy if you skip the experience of 'Lack of English' meets 'Strong Kiwi Accent' and problems resulting thereof.

The condensed milk on top got a bit toasty (my fault), but still tasted fantastic (yes, I also like my toasted marshmellows "black as the Earl of Hell's waistcoat", as my dad used to say) and the cake is moist, coconut-tinged and a delightful texture. There's actually two variations - the piece in the middle had added grated coconut and no milk topping. I made another batch of this sort to take to a friend's place over Easter, where it was declared "the Win!".

Leaving off the optional topping, the Cassava Cake is wheat-, gluten- and dairy-free, so is excellent for coeliacs and the gluten or dairy-intolerant. It practically has my Mum's name written on it! Definitely one for the 'repeat' file.

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Comments

[Helen]

ooh, I've never tried cassava root before. I'll have to track some down as this looks delicious.

[Helen]

ooh, I've never tried cassava root before. I'll have to track some down as this looks delicious.

[Christina]

It was! Very yummy.

[rhonda]

its also known as tapioca,
i cook it just like potato, then simmer in coconut milk, grated it is good thickner for stews.

[Irna]

I use my boiled cassava after a big harvest to fry as thinly sliced chips, or I put chunks of par boiled cassava in with other vegies to be roasted. It is great if you wrap the raw root in foil to cook in the coals ala baked potatoes.

I will definitely try this cake!!