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.
Ingredients:
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
Toppings:
3 eggs
1 cup coconut milk/cream
1/4 cup brown sugar
1/2 cup condensed milk
Directions:
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.