Caramelized Cassava Cake
A simple, five-ingredient cake featuring grated cassava, coconut milk, and sugar, baked until golden and caramelized. Perfect served with ice cream or cream.
- Cook40 min
- Total50 min
- DifficultyEasy
- Servings10
This delightful cake hails from the Burmese restaurant Laphet, where it's a celebrated dessert. The star ingredient is cassava, a versatile root vegetable known for its starchy texture, which transforms into a tender, slightly chewy base when baked.
With just five core ingredients, this recipe is remarkably straightforward to prepare. The magic happens in the oven as the cake bakes to a beautiful caramelization, offering a unique sweetness and a satisfyingly dense crumb.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your oven to 400°F/fan 350°F/gas 6. Grease an 18cm springform cake tin and line the base with baking paper. In a bowl, combine the grated cassava, coconut milk, caster sugar, egg, and 2 tsp of salt. Mix everything together thoroughly, then pour the batter into the prepared tin. Bake for 35-40 minutes, or until the top has developed a rich caramelised colour and a skewer inserted into the centre comes out clean.
- Allow the cake to cool completely on a wire rack before slicing and serving. It pairs wonderfully with ice cream or a dollop of cream.
💡 Tips
- Ensure the cassava is grated finely for a smoother cake texture.
- For an even richer caramelization, you can briefly place the cake under the broiler for the last minute or two of baking, watching carefully to prevent burning.
Inspired by a recipe from Olive Magazine