Cassava Cake

Cassava cake

Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.

Cassava

Manihot esculenta, commonly called cassava, manioc, or yuca, is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy tuberous root. Cassava is predominantly consumed in boiled form, but substantial quantities are processed to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farofa, and the related garri of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying and roasting it.

Cake

Cake is a baker's confectionery made by combining flour with a liquid, a fat or both, and usually with a leavening agent. Cakes are usually baked, but can be griddled. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with other desserts such as pastries, meringues, custards, and pies.

cassava

Noun

1. Manioc (Manihot esculenta), a tropical plant which is the source of tapioca.
2. The root of this plant.

cake

Noun

1. A rich, sweet dessert food, typically made of flour, sugar, and eggs and baked in an oven, and often covered in icing.
2. A small mass of baked dough, especially a thin loaf from unleavened dough.

Verb

1. Coat (something) with a crust of solid material.
2. To form into a cake, or mass.