Cassava cake {sugar free, dairy free, gluten free}

I can’t really explain why I have felt so nostalgic of happy childhood days these past few weeks. I have been re-living those moments through food. So this is what this recipe is about. I am sure this recipe has also featured in Mariana’s childhood as it it is typical from where we come from.

Cassava has already featured on quite a few of our recipes (pão de queijo, chips, tapioca ice lollies…) and I never tire to use it in recipes, I love the flavour and most importantly, it is an essential ingredient of the Paleo diet!

Recipes made with cassava always have an interesting sticky consistency. So when you make this cake don’t expect for it to be airy and soft, it will be dense. Think brownie consistency.

The recipe I am sharing is something I developed based on two family recipes, and it does not contain sugar, dairy or gluten.

Cassava cake

4 eggs

200ml coconut milk

500g cassava

Pinch of salt

150ml maple syrup or honey

2 tbsp of ghee or coconut oil, melted

Fennel seeds

Method:

1.Preheat the oven to 180C. Cut off the ends of the cassava, peel and grate it. Using a spoon mix all the ingredients together.

2. Line a square baking tin of 40x20cm with greaseproof paper and pour the dough on top. Lastly sprinkle the fennel, this stage is optional.

3. Bake for 40 minutes or until the cake starts to look golden.