I am a big fan of ginger and love to develop new recipes. I have often used cassava in savoury dishes so I was excited to make this sweet dish and even happier when it turned out just right. A great thing about this cake is that it contains no flour so is a really simple treat that you can whip up for any gluten intolerant friends you may have. It is also incredibly quick and simple to prepare so you can knock one up in no time, great for when you are having people over and don't want to spend their whole visit baking. Also great if you are like me, heavily pregnant and self employed looking at the prospect of maternity leave as if it is a fairy tail, time and motion is going to be the order of the day in this house soon.
you will need;
2 eggs, beaten
2 cups cassava, peeled and grated
3/4 cup coconut milk
3/4 evaporated milk
1/2 cup sugar
2tsp ground ginger
1/2tsp freshly grated nutmeg
- Preheat the oven to 170C
- Mix all of the ingredients together in a bowl.
- Pour them into a well greased loaf tin.
- Bake in a pre-heated oven and bake for 1 hour or until set.
- Leave to cool in the tin before turning out and slicing.
You could try variations on the flavour such as adding desiccated coconut to the mix.