Wednesday, January 5, 2011

Cassava and Almond Meal Cake

In my humble opinion, cassava cake is a very forgiving recipe. I have tasted so many different cassava cake, cooked in so many different ways. Others, they add creamed corn, grated coconut, macapuno strips, even whole corn kernel (a friend told me she had that already).

It just so happened we have lots of almond meal and I didn't know what to do with it. I have searched for recipes on the net, and I have baked 3 different cakes using almond meal, and I didn't like them that much. And so I thought, why not try incorporating almond meal with the cassava cake. And this is the result of my experiment. I must say, it tastes like another kakanin, Suman na kamoteng kahoy.


2 packages of frozen cassava (thawed)
1 can coconut milk/cream
2 eggs
2 tsp vanilla
1 cup almond meal
1/2 soft pack brown sugar
1/2 cup condensed milk


3 eggs
1 cup coconut milk/cream
1/4 cup brown sugar
1/2 cup condensed milk


Preheat oven to 180 C.

Mix all the ingredients thoroughly. Pour in a big rectangular baking dish approximately 34 cm by 20 cm.
Bake for about 30 minutes or until a bit firm to the touch.

For the toppings, mix all the ingredients with a whisk.

Take the cake out of the oven and pour the topping on top.
Put the cake back inside the oven and bake for a further 15 to 20 minutes or until golden brown.

Cool it down before eating, or if you're in a hurry like me, eat it right away.. lol.
If you find it a bit hard when it's been in your fridge for a few days (if it lasts that long), put it in the microwave for a few seconds.

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