Baked Cassava Cake Recipe is not easy. It requires a lot of patience because grating the hard cassava is already a hard job.
When I was in high school, many students used to greet me whenever I pass by the corridor. Well, I’m not a heartthrob; I’m just Mr. Congeniality. I’m the type of student who can’t stand being in one place. I used to enter classrooms to have chitchats with my schoolmates.
I’ve done that because it’s my personality. I never wanted to gain allies or aiming to become the most popular guy.
I brought that friendly personality during my college years. Though my space became stiffer, I’m still that students who will fit in the different groups of my class. Again, I simply wanted to be friends with everyone.
In a sudden turn of events, that friendly personality vanished after a few months of my very first work. I won’t go into details about my experiences, but the office politics unleashed the stubborn introvert me.
Because of my trust issues, I have been working homebase since 2009, and I enjoy it. I only have a few friends and one of them is the old cassava cake seller and I love her.
Speaking of it, here is my Baked Cassava Cake Recipe:
- 1 kilo grated cassava
- 2 cups coconut milk
- 1/2 cup condensed milk
- 1 cup white sugar
- 1/4 cup melted butter
- 3 eggs
- In a bowl, combine all the ingredients except for the cheese. Mix well.
- Pre-heat the oven to 325° f.
- Grease the non-stick pan with butter. This will prevent the mixture from sticking.
- Then, carefully put the cassava mixture. Shake and tap to release some bubbles.
- Set the oven for 325° f and cook for approximately 30 minutes.
- While still hot top with grated cheese.
- Cover with aluminum foil and let it rest until the cheese melts.
- Serve and enjoy.
- This Baked Cassava Cake Recipe will work best when you use a cheese grater to grate the cassava. It’s time and energy-consuming but worthy.