Yuca cake made with Tio Jorge® Peeled Yuca (Cassava) and topped with powdered sugar and plums.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food.
Yuca Cake
INGREDIENTS
- 6 pieces Tio Jorge® Peeled Yuca
- 3/4 cup Sugar
- 3 tbsp. Tapioca starch
- 1 cup Coconut milk
- 1/2 tsp. Vanilla vanilla bean paste
- 2 ea. Eggs
METHOD
- Add the peeled yuca into the food processor. Add water to help blend/grate into pulp. Strain with a sieve and strain again with cheesecloth.
- In a bowl add in all ingredients and whisk until incorporated. Should be a pourable batter. You can adjust slightly with more coconut milk or adding more yuca if needed.
- Oil your baking vessel. I also added parchment to help release the cake from the pan.
- Pour in your batter. Bake at 375f until a toothpick comes out clean. You can spread butter on the top to add color during the breaking process.
