This tasty cake originates in Brazil and has traveled to Guinea-Bissau as well as other African countries. It is made with grated manioc root and coconut milk and is very popular at parties and festivals.
1¼ pounds manioc root
1 cup coconut milk
2 cups sugar
½ cup (1 stick) butter, melted
¼ cup manioc flour
Heat oven to 350°F.
Peel the manioc root and grate it on the medium grate. You should have 2 cups. Place in a large bowl and pour in the coconut milk beating with a whisk. Add the eggs, one at a time, sugar, butter, and the manioc flour, mixing well.
Butter and flour a 2-quart mold. Pour batter into mold and bake for 40 - 45 minutes or until a wooden skewer comes out clean.
Cool on wire rack for 10 minutes before unmolding.
Cooks note: For a beautiful presentation, drizzle with warm apricot preserves and top with sliced almonds.
country : Guinea-Bissau
course : dessert
source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira / Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton