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Cassava cake



900 g (2 lb) grated cassava

3 eggs

440 g (15½ oz/2 cups) caster (superfine) sugar

190 ml (6½ fl oz/¾ cup) evaporated milk

310 ml (10½ fl oz/1¼ cup) coconut milk

60 g (2 oz) unsalted butter, melted



Coconut caramel topping

2 tbsp plain (all-purpose) flour

400 g (14 oz) condensed milk

80 ml (2½ fl oz/⅓ cup) coconut milk

2 egg yolks




 Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 22 cm (8¾ inch) ovenproof dish about 7 cm (2¾ inch) deep.


To make the cake, place all of the ingredients in a bowl. Using an electric mixer, beat until well combined. Pour into the prepared dish and bake for 1 hour, or until firm in the centre. Remove from the oven and allow to cool slightly.


Meanwhile, to make the coconut caramel topping, place the flour and half of the condensed milk in a saucepan and stir to combine. Add the coconut milk and the remaining condensed milk, and cook over low heat for 10-15 minutes, stirring constantly until thickened to a jam-like consistency. Remove from the heat. Lightly beat the egg yolks in a bowl, then stir into the condensed milk mixture until well combined.


Pour the topping over the cake and spread evenly. Use a kitchen blowtorch to cook the topping until slightly caramelised. Alternatively, cook under a hot preheated grill (broiler) for 3-5 minutes; be careful as it will caramelise quickly. Set aside at room temperature until the topping is set and the cake is completely cool, then turn out the cake to serve.


• Cassava (also kamoteng kahoy) is the edible tuberous root from the cassava plant. The hardy, carbohydrate-rich crop is a major food staple across the developing world; in the Philippines, it is predominantly eaten as a sweet. Boiled cassava topped with grated coconut and sugar is the most common form; grated for cassava bibingka is the most loved. The starch extracted from cassava, known as tapioca, is used as a flour, or balls (pearls) found in sweet merienda items, such as ginataan.