Cassava cake PDF Print E-mail

Cassava Cake

1 1/4 cups raw grated cassava or Minute tapioca
1/2 cup milk
1 egg, beaten
6 tablespoons butter
1 cup granulated sugar
3/4 cup grated coconut
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
Few grains salt
1 teaspoon vanilla extract

Mix cassava or tapioca with milk and egg; let stand for 5 minutes.

Cream butter and sugar; add tapioca mixture and coconut to creamed butter and sugar. Mix batter well.

Sift flour, baking powder and salt; add to butter. Stir in vanilla extract, and turn batter into an oiled and floured 8-inch square cake pan. Bake at 400 degrees for about 40 minutes or until done.

Cut into squares or rectangles. It is delicious served warm with vanilla ice cream.

Yield: 8 servings.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack