serves
12-16
prep
15 minutes
cook
1 hour
difficulty
Mid
serves
12-16
people
preparation
15
minutes
cooking
1
hour
difficulty
Mid
level
Ingredients
Cassava cake
- 900 g frozen grated cassava, at room temperature
- 3 eggs
- 440 g (2 cups) caster sugar
- 200 ml evaporated milk
- 300 ml coconut milk
- 60 g unsalted butter
Coconut caramel topping
- 2 tbsp plain flour
- 400 g condensed milk
- 80 ml coconut milk
- 2 egg yolks
Instructions
- Preheat the oven to 180˚C. Lightly grease a 22 cm round cake tin and line the base with baking paper (if using a springform tin, wrap the outer base in foil to prevent the mixture leaking).
- For the cassava cake, place all the ingredients in a bowl. Using a hand - held electric mixer or a spatula, beat until well combined. Pour into the prepared tin and bake for 1- 1 ½ hours or until firm in the centre. Remove from the oven and allow to cool slightly.
- Meanwhile, for the coconut caramel topping, place the flour and half the condensed milk in a saucepan and stir to combine. Add the coconut milk and the remaining condensed milk and cook over low heat for 10 – 15 minutes, stirring continuously until thickened to a jam -like consistency. Remove from the heat. Lightly beat the egg yolks in a bowl, then stir into the condensed milk mixture until well combined.
- Pour the topping over the slightly cooled cake and spread evenly. Use a kitchen blowtorch to cook the topping until slightly caramelised. Serve warm or at room temperature.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
