Recipe

Honduran Yucca Cake with Sweet Milk Sauce

2.0 1 Recipe Reviews | Rate this Recipe | 18 Saves
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. For a finishing touch, pour sweetened condensed milk over the baked cake before serving.

25 mins. to Prepare

35 mins. Cooking Time

0 mins. Standing Time

60 mins. Total

Servings: 15 servings

Difficulty: Intermediate

Ingredients

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Directions

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.
Amount Per Serving
Servings: 15 servings
Calories320
Calories from Fat100
%Daily Value*
Total Fat 11g17%
Saturated Fat 8g40%
Cholesterol 70mg23%
Sodium 110mg5%
Carbohydrates 51g17%
Dietary Fiber 1g4%
Sugars 30g
Protein 5g
Vitamin A4%
Vitamin C15%
Calcium10%
Iron6%
* Percent Daily Values are based on a 2,000 calorie diet.
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I was so looking forward to trying this recipe. What a bitter disappointment! The cake's texture was firm, chewy and gummy. There was also a bitter aftertaste. The best thing about this cake was the condensed milk. I was sorry I wasted an entire can on this recipe.

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