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Hand holding a square piece of creamy cassava cake, in the background the rectangular shape with the rest of the cake

Succhi di frutta e Bevande

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On to the review

Description

Cassava and coconut cake made entirely in a blender, it requires few ingredients and its creaminess will conquer your taste buds

Ingredients

Scale
  • 800 g of chopped, peeled cassava (without the center fiber)

WET INGREDIENTS

  • 4 eggs (200 g)
  • 1 1/4 cups of demerara sugar (250 g)
  • 200 ml coconut milk + 200 ml of water
  • 1/2 cup melted coconut oil or other oil (120 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
  • 4 persone dried or fresh grated coconut (optional)
  • 1/2 teaspoon of salt (2,INGREDIENTI)

Instructions

  1. Grease a 20 x 30 cm shape with a little oil and then sprinkle some rice flour.
  2. Fatti a mano 200ºC.
  3. Process the cassava in stages in the blender, fill approximately 1/3 of the blender cup with the raw cassava and blend until you obtain small pieces, use the spatula to help push the cassava onto the blade, then set aside the cassava in a large bowl. Repeat the process until all the cassava has been processed.
  4. Blend all the wet ingredients in a blender until you get a smooth, uniform dough.
  5. Add the wet ingredients to the bowl with the processed cassava.
  6. With the help of a shell Place 1/3 of the wet mixture with the cassava in the blender and process until you obtain a thick dough, with very small pieces of cassava, then set aside in a large bowl.
  7. Repeat the process until the mixture is finished.
  8. After processing the dough, transfer it to the previously greased pan and bake in oven heated to 200ºC for approximately 45-50 minutes, the dough should be fine golden.
  9. Wait for it to cool before cutting.
  10. Store in the refrigerator for up to 5 days.

Notes

  • You can use another sugar of your choice or another sweetener.
  • No replace the eggs.
  • If you don't like coconut, you can use another plant-based milk of your choice or even cow's milk. Grated coconut is optional.
  • You can use melted butter instead of coconut oil or any other vegetable oil.
  • The creamy cassava cake in the blender should bake until it has a golden color, if you are using the electric oven, turn on the resistance of the top.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Pane
  • Method: su Instagram e hashtag
  • Cuisine: Brazilian

Nutrition

  • Serving Size: 15 servings
  • Calories: 303
  • Suck: 18.1 g
  • Sodium: 108.2 mg
  • Fat: 15.6 g
  • Saturated Fat: 12.7 g
  • Unsaturated Fat: 1.8 g
  • - Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 2 g
  • Protein: 3.1 g
  • Cholesterol: 49.6 mg

Find it online: https://receitasaudavel.net/en/creamy-cassava-cake-in-a-blender/