Burmese cassava cake
- Preparation and cooking time
- Total time
- Easy
- Serves 8 - 10
Ingredients
- 50g clarified butter or ghee, plus extra for the tin
- 500g cassava, grated
- 200ml coconut milk
- 175g caster sugar
- 1 egg
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Butter an 18cm springform cake tin and line with baking paper. Mix together all of the ingredients in a bowl with 2 tsp of salt, then tip into the tin. Bake for 35-40 minutes or until the top is caramelised and a skewer inserted into the middle comes out clean.
- STEP 2
Cool completely on a wire rack, then cut into slices to serve.
