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Meal Prep: Easy Cassava Cake
Learn how to for quick snack or breakfast step-by-step recipes inspired by top online culinary schools. Whether you’re an aspiring chef or just love gourmet cooking at home, these professional recipe ideas are perfect for busy days and high-quality meals.
Recipe ingredients:
- 1.1 kg raw cassava, peeled and cubed (about 2.4 lbs)
- 4 large eggs
- 3 heaping tablespoons margarine (or butter)
- 2 cups sugar (about 400 g | 14 oz)
- 200 ml whole milk (6.8 fl oz)
- 200 ml coconut milk (6.8 fl oz)
- 100 g sweetened shredded coconut or coconut flakes (3.5 oz)
Instructions:
In a blender, add the milk, coconut milk, eggs, sugar, and margarine. Blend until smooth.
Gradually add the cubed cassava to the blender, working in batches if needed. Blend each batch until fully pureed and the texture is smooth.
Once all the cassava is blended, stir in the shredded coconut with a spatula—no need to blend this part.
Grease a medium-size baking pan with margarine or butter.
Pour the batter into the pan and bake in a preheated oven at 180°C (350°F) for about 50 minutes, or until the top is golden and a toothpick comes out clean.
Let it cool slightly before serving. It’s delicious warm or chilled!
