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Recipe

Honduran Yucca Cake with Sweet Milk Sauce

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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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 15 servings
  • Difficulty: Intermediate

Ingredients

Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 15 servings
Calories 320
Calories from Fat 100
%Daily Value*
Total Fat 11g 17%
Saturated Fat 8g 40%
Cholesterol 70mg 23%
Sodium 110mg 5%
Total Carbohydrate 51g 17%
Dietary Fiber 1g 4%
Sugars 30g
Protein 5g
Vitamin A 4%
Vitamin C 15%
Calcium 10%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Intermediate

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