Cassava Cake II

12
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"I can't get enough of this cake. This is Take Two of the same cake, with slightly easier instructions. This is by far my favorite Filipino dessert. NOTE: The grated cheddar is traditional, but optional. I like mine without cheddar in the cake and only a few tablespoons in the topping. Some people don't put any cheddar in either cake or topping, and simply sprinkle grated cheddar when it comes out of the oven. This is not a cake to have when you're on a diet of any kind."

Original recipe yields 12 servings
OK
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (330.9 g)
  • Calories 1085.4
  • Total Fat - 62.8 g
  • Saturated Fat - 33.1 g
  • Cholesterol - 742.6 mg
  • Sodium - 515.3 mg
  • Total Carbohydrate - 114.6 g
  • Dietary Fiber - 3.6 g
  • Sugars - 61.2 g
  • Protein - 18 g
  • Calcium - 281.9 mg
  • Iron - 3.1 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.2 mg

Step 1

Mix together all the cake ingredients.

Step 2

Portion the mix into 2 separate baking pans (or one rectangular pan) and pop them in the oven. Bake for 35 - 40 mins or until the top is firm and set.

Step 3

In a saucepan, mix together the topping ingredients and simmer for a minute. Set aside.

Step 4

When the cake portion is done, pour the topping onto the cake, spread it evenly, and bake for another 15 minutes or until golden brown.

Note: The center of the cake gets cooked last so to test for doneness - the top should be golden brown, then insert a toothpick in the center and if comes out clean, it's done.


Step 5

Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving.

Tips & Variations


No special items needed.

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