Ingredients
A cake usual for the northern region of South america. It's the whole foundation of Cassava. It's also referred to as Cake of Macaxeira or Cake of Aipin, with respect to the particular region of the nation.
- 1.3kg/3lbs Cassava (Manioc/Yucca) root
- 5 Egg Yolks
- 5 Egg-whites, beaten to stiff peaks
- 225g/8oz Granulated Sugar
- 225/8oz Margarine
- 75g/3oz Desiccated Coconut
- 50g/2oz freshly grated Mozzarella Dairy Product
- 480ml/16fl.oz. Milk
- 1 tablespoons of Baking Powder
- A pinch of salt
- 1/2 teasp Ground cinnamon
Tags
Steps to make Bolo de Macaxeira - Cassava Cake
Preheat the oven to 200C, 400F, Gas Mark 6 and gently butter a 22cm/9-inch springform tin.
Peel the cassava root and grate it right into a large mixing bowl. Cover with lots of cold water, mix well, then press the grated cassava via a cloth (or fine strainer) ensuring you press out because water as you possibly can.
Put the squeezed out cassava right into a large mixing bowl along with the grated coconut, cheese, margarine, sugar, egg yolks, cinnamon, egg-whites. Mix well add some milk having a pinch of salt and also the baking powder. Beat having a wooden spoon to completely blend.
Transfer towards the greased baking tin and bake for around 50 minutes or until a toothpick placed in center arrives clean. Serve warm or cold.