Manioc Cake

Mozambique Manioc Cake Recipe - Delicious and Unique

Region / culture: Mozambique | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Manioc cake, also known as cassava cake, is a popular dessert in many countries around the world. This delicious cake is made from grated manioc root, coconut milk, eggs, sugar, and butter. It has a moist and slightly dense texture, with a sweet and tropical flavor that is sure to please your taste buds.

History

The manioc cake recipe has its origins in South America, where manioc root is a staple food. The indigenous people of the region have been using manioc root in their cooking for centuries, and over time, the recipe for manioc cake was developed. Today, manioc cake is enjoyed in many countries, including Brazil, Colombia, and the Philippines.

Ingredients

1.25 lb (567 g) of manioc root
1 cup of coconut milk
3 eggs
2 cups of sugar
0.5 cup (1 stick) of melted butter
0.25 cup of manioc flour

How to prepare

Preheat the oven to 350°F (177°C).
Peel the manioc root and grate it using a medium grater.
You should have 2 cups of grated manioc.
Place the grated manioc in a large bowl and pour in the coconut milk. Beat with a whisk until well combined.
Add the eggs, one at a time, along with the sugar, butter, and manioc flour. Mix well after each addition.
Butter and flour a 2 qt (1.89 liter) mold.
Pour the batter into the prepared mold and bake for 40 – 45 minutes, or until a wooden skewer inserted into the center comes out clean.
Allow the cake to cool on a wire rack for 10 minutes before unmolding.
For a beautiful presentation, drizzle warm apricot preserves over the cake and top with sliced almonds.

Variations

Add grated coconut to the batter for a tropical twist.
Substitute the sugar with honey or maple syrup for a healthier option.
Top the cake with fresh fruit or a fruit compote for a refreshing finish.

Cooking Tips & Tricks

Make sure to peel and grate the manioc root finely to ensure a smooth texture in the cake.

- Be sure to beat the coconut milk, eggs, sugar, butter, and manioc flour well to ensure a light and fluffy cake.

- To prevent the cake from sticking to the mold, be sure to butter and flour it before pouring in the batter.

- For a beautiful presentation, drizzle warm apricot preserves over the cake and top with sliced almonds before serving.

Serving Suggestions

Manioc cake is best served warm with a cup of coffee or tea. It can also be enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.

Cooking Techniques

Be sure to preheat the oven before baking the cake to ensure even cooking.

- Use a wooden skewer to test the doneness of the cake – if it comes out clean, the cake is ready.

- Allow the cake to cool on a wire rack before serving to prevent it from becoming soggy.

Ingredient Substitutions

If you can't find manioc root, you can substitute it with grated yuca or cassava.

- Coconut milk can be replaced with regular milk or almond milk for a different flavor profile.

- If you're out of butter, you can use vegetable oil or coconut oil as a substitute.

Make Ahead Tips

Manioc cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. To reheat, simply warm the cake in the oven at 300°F (150°C) for 10 minutes.

Presentation Ideas

For a beautiful presentation, dust the cake with powdered sugar before serving. You can also garnish with fresh mint leaves or edible flowers for a pop of color.

Pairing Recommendations

Manioc cake pairs well with a variety of beverages, including coffee, tea, or a glass of dessert wine. It also goes well with tropical fruits such as mango, pineapple, or passion fruit.

Storage and Reheating Instructions

To store leftover manioc cake, wrap it tightly in plastic wrap and store it in the refrigerator for up to 5 days. To reheat, simply warm the cake in the oven at 300°F (150°C) for 10 minutes, or microwave on low power for 1-2 minutes.

Nutrition Information

Calories per serving

Each serving of manioc cake contains approximately 250 calories. Calories are a measure of the energy content in food and are important for maintaining a healthy weight.

Carbohydrates

Each serving of manioc cake contains approximately 45 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for fueling your daily activities.

Fats

Each serving of manioc cake contains approximately 10 grams of fat. Fat is important for providing energy, supporting cell growth, and aiding in the absorption of vitamins.

Proteins

Each serving of manioc cake contains approximately 3 grams of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Manioc cake is a good source of vitamin C, which is important for boosting the immune system and promoting healthy skin. It also contains minerals such as potassium, magnesium, and iron, which are essential for overall health.

Alergens

Manioc cake contains eggs and butter, which are common allergens. If you have a food allergy, be sure to check the ingredients carefully before consuming the cake.

Summary

Manioc cake is a delicious dessert that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a nutritious treat for any occasion.

Summary

Manioc cake is a delicious and nutritious dessert that is sure to impress your family and friends. With its tropical flavor and moist texture, this cake is perfect for any occasion. Try making this recipe today and enjoy a taste of South America in your own home.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a sunny afternoon in the small village where I grew up, and I was visiting my neighbor, Mrs. Hernandez. Mrs. Hernandez was known throughout the village for her delicious cooking, and I had always admired her culinary skills.

As we sat in her cozy kitchen, sipping tea and chatting about life, she suddenly got up and disappeared into her pantry. When she returned, she was holding a yellowed piece of paper, covered in handwritten notes and splattered with food stains.

"Here, Maria," she said with a smile. "This is my recipe for Manioc Cake. It's a family tradition, passed down through generations. I think you'll enjoy making it."

I eagerly took the recipe from her hands, my heart swelling with gratitude. Mrs. Hernandez had always been like a second mother to me, and her willingness to share this treasured recipe meant more to me than words could express.

That evening, I set to work in my own kitchen, carefully following the instructions on the paper. The aroma of fresh manioc mingled with sugar and coconut filled the air, evoking memories of my childhood and the love and warmth that surrounded me.

As the cake baked in the oven, I couldn't help but feel a sense of pride and satisfaction. I knew that this recipe would become a staple in my own kitchen, a symbol of the bond between Mrs. Hernandez and me.

Over the years, I continued to perfect the recipe, adding my own twist here and there to make it uniquely mine. Each time I made the Manioc Cake, I would think of Mrs. Hernandez and the day she had entrusted me with her family's secret.

As time passed, I shared the recipe with my own children and grandchildren, passing on the tradition of making Manioc Cake from generation to generation. It became a beloved dessert at family gatherings, a symbol of love and connection that transcended time and space.

Years later, as I sit in my kitchen, surrounded by the laughter and chatter of my loved ones, I can't help but smile at the thought of Mrs. Hernandez and the gift she had given me that sunny afternoon so long ago.

The recipe for Manioc Cake is more than just a list of ingredients and instructions. It is a reminder of the love and friendship that have shaped my life, a tangible connection to the past that will always hold a special place in my heart.

And as I take a bite of the warm, moist cake, I am filled with a sense of gratitude and joy, knowing that this simple recipe has brought so much happiness and contentment to me and those I hold dear.

In the end, it's not just about the cake itself, but the love and memories that it represents. And for that, I will always be grateful to Mrs. Hernandez and the day she shared her family's recipe with me.