This cake is made out of Cassava (Yuca) masa with a very distinctive flavor, typical of this root.
According to Wikipedia, Manihot esculenta is a woody shrub native to South America of the spurge family, Euphorbiaceae. It is extensively cultivated as an annual crop in tropical and subtropical regions, for its edible starchy tuberous root, a major source of carbohydrates.
For this one, I followed a recipe from Chef James Tahhan of Latin Kitchen. The Cassava Yuca Cake is a delicious cake, not too sweet or dry. It has a moist consistency as the Yucca has a high water content. I made a double batch for a bigger cake, used a bunt cake pan, and only 1/4 cup of sugar per batch.
1# cassava, peeled and finely grated
4 tbsp butter
1/2 cup of sugar
1 tsp almond extract
1/4 cup evaporated milk
1 tsp. baking powder
1 tsp. lemon zest
1 cup blackberry jam
1 cup whipped cream
Directions: Click this link for directions
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