Name: Cassava cake (Bolo de aipim)
Yield: Serves 12
Cuisine: Brazilian
Ingredients: 20 g/¾ oz/½ tbsp butter, softened; 4 eggs, separated; 100 g/4 oz/1 cup grated fresh coconut; 300 g/11 oz cassava root, finely grated; 250 ml/8 fl oz/1 cup milk; 175 g/6 oz/1½ cups self-raising (self-rising) flour; 450 g/1 lb/2 cups caster (superfine) sugar

Preparation info

Serves
12

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

This cake’s rich flavour and fluffy texture is made even lighter with the addition of whisked egg whites, and it contains little fat. It is popular at carnivals held in June in the north of Brazil. The ubiquitous cassava root gives the cake a lovely moist texture.

Ingredients

20 g/¾ oz/½ tbsp butter, softened
450

Method

1 Preheat the oven to 190°C/375°F/Gas 5. Grease and line the base of a 23cm/9in square cake tin (pan) with baking parchment.

2 In a large bowl, beat the butter and sugar together until the mixture looks crumbly. Add the yolks one by one, ensuring each is well incorporated befor