Brazilian Cassava Cake, known in Portuguese as Bolo de Macaxeira, is a unique signature Brazilian cake that is smooth and dense in texture with just the right amount of sweetness. Cassava is a main component of many dishes in Brazilian cuisine like farofa and many others. Cassava cake uses the root of the cassava in combination with some coconut in order to create a sweet and uniquely flavored traditional Brazilian cassava cake.
3 lbs. Cassava (Manioc/Yucca) root (if you can’t find this locally, you can buy some here on Amazon)
5 Egg Yolks
5 Egg Whites, beaten
1 cup sugar
1 stick butter
1 tablespoon coconut flakes
1 tablespoon freshly grated Parmesan Cheese
2 cups Milk
1 tablespoon Baking Powder
1 teaspoon cinnamon powder
A pinch of salt
1) Preheat the oven to 400 Fahrenheit and grease a baking mold.
2) Peel the cassava root and grate it into a large bowl. Mix it with water to clean and then press the grated cassava root into a strainer to remove the liquid.
3) Place the squeezed out cassava into a bowl together with the grated coconut, cheese, butter, sugar, egg yolks, cinnamon, egg whites. Mix well then add the milk with a pinch of salt and the baking powder. Mix it well with a spoon until it is a smooth and even consistency.
4) Transfer the mixture to the greased baking mold and cook in the oven for about 40-45 minutes until done and slightly browned on top with a soft center.
5) Remove from the mold and let it sit for 5-10 minutes. Serve