Bolo de mandioca

Name: Bolo de mandioca
Prep time: 25 min
Cook time: 45 min
Total time: 100 min
Yield: 8
Cuisine: Sao Tomé-et-Principe
Ingredients: 400 g fully cooked food-grade sweet cassava, drained and cooled, without central fibres; 150 ml unsweetened coconut milk; 2 medium eggs; 100 g sugar; 60 g melted cooled butter, plus 5 g for the tin; 50 g unsweetened grated coconut; 60 g wheat flour; 1 level teaspoon baking powder, about 4 g; 1 small pinch salt

🥥 A moist, compact cassava-coconut cake made with fully cooked cassava, divided into eight slices.

Ingredients

400 g fully cooked food-grade sweet cassava, drained and cooled, without central fibres
150 ml unsweetened coconut milk
2 medium eggs
100 g sugar
60 g melted cooled butter, plus 5 g for the tin
50 g unsweetened grated coconut
60 g wheat flour
1 level teaspoon baking powder, about 4 g
1 small pinch salt

Preparation

Check cassava is already fully cooked and tender, without central fibres; weigh drained. Preparing raw root is separate and excluded from these timings.

Preheat a conventional oven to 180°C. Butter a 20 cm round tin and line its base with baking paper.

Mash cassava finely with coconut milk or blend briefly until thick and smooth. Do not add water.

Whisk eggs and sugar for 1–2 minutes. Mix in cooled melted butter, cassava purée and grated coconut.

Combine flour, baking powder and salt separately; fold into the wet mixture just until no dry pockets remain.

Spread in the tin. Bake 40–50 minutes, about 45, until set in the centre and a knife has no liquid batter. Shield the top if browning early.

Rest 15 minutes in the tin, unmould onto a rack and cool another 15 minutes. Cut into eight slices; the crumb stays moist and compact.