Test for doneness – please see Cook’s Tip below. 5 Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving. BENG’S TIPS * The cassava cake cooks faster if you portion the mix into 2 or 3 smaller pans than baking them all in one pan. The center of the cake gets cooked last so to test for doneness – the top should be golden brown, then insert a toothpick in the center and if comes out clean, it’s done. * Substitution : for a creamier, tastier cake, use Half and Half, light cream or evaporated milk instead of whole milk. Also, you can use 6 egg yolks instead of 3 whole eggs.
It is made from grated cassava which Filipinos call kamoteng kahoy or balanghoy. Desserts made from cassava are very popular because cassava is easily grown anywhere in the country. This is another kakanin (Filipino native sweet delicacies) that is so perfect for special occasions and even for regular snack or dessert. It is so easy to make —just mix all the ingredients and put it in the oven! The only hard part is waiting for it to bake! Cassava cake is so popular that there are a lot of different versions available.
In a large bowl, mix all cake ingredients thoroughly. 4. Transfer to a lightly greased baking dish or pan. Bake for 1 hour. 5. Pour the condensed milk and egg mixture on top of the cassava cake. Bake for 20 minutes more or until desired brown color is achieved. (I usually bake it for 25-30 minutes because my husband loves it with a little burnt sides. ) 6. Remove from oven and allow to cool down completely. (In the Philippines, it is usually topped with grated cheese, but my daughters don’t like it that way so I omitted that part. ) 7. Slice and serve for dessert or even for snack.