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Honduran Yucca Cake with Sweet Milk Sauce is similar to a crustless pumpkin pie, and this dense, sweet yucca dessert has a lovely texture and spiced mocha flavor. Yucca—also known as cassava—is a staple crop throughout Honduras and grows everywhere, even in the poorest soils. Use a hand grater rather than a food processor to grate the yucca for best results.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
COMBINE sugar, cinnamon, allspice, nutmeg and salt in small bowl. Combine yucca, eggs, coconut milk, evaporated milk, coffee, butter and vanilla extract in large bowl until well blended. Add sugar mixture; stir until well blended. Pour batter into prepared baking dish.
BAKE for 35 to 40 minutes or until toothpick entered in center comes out clean. Cool completely in dish on wire rack.
TO SERVE, pour sweetened condensed milk over entire cake to glaze or top each piece with desired amount of condensed milk.
* NOTE: Frozen yucca masa typicially found in Latin markets can be substituted for the fresh yucca. Once thawed, measure out 4-cup amount and then drain prior to adding to recipe.
|Calories from Fat||100|
|Total Fat 11g||17%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 51g||17%|
|Dietary Fiber 1g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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