Custard like cassava cake filled with pumpkin and maple in each bite. This pumpkin maple cassava cake is delicious, simple to make, and perfect for fall.
Ingredients
1 - 16 oz bag frozen grated cassava, defrosted
½ cup condensed milk
2 tablespoons granulated sugar
1 large egg
¾ cup pumpkin puree
½ teaspoon vanilla extract
¼ cup maple syrup
Directions:
Preheat the oven to 400F. Lightly grease a 9x9 inch baking pan with nonstick cooking spray or olive oil. Set the pan aside for now.
In a medium sized mixing bowl, add defrosted grated cassava. Use a paper towel to pat the grated cassava to absorb as much of the water out as possible. The less water remaining in the cassava, the more chewy it’ll be.
Next, add condensed milk, granulated sugar, egg, pumpkin puree, vanilla extract, and maple syrup. Mix all the ingredients together until well combined. The batter will look grainy.
Pour the batter into the prepared baking pan. Bake the pumpkin maple cassava cake for about 35-40 minutes until the edges are browned. Insert a toothpick through the center. If it comes out clean, the cake is ready. If the top isn’t as brown and caramelized, place the cassava cake in the oven under the broiler setting for a couple minutes.
Remove the pumpkin maple cassava cake from the oven and allow it to cool for several minutes to set. Cutting into the cake too soon will make the cake stick to the knife and fall apart. Once the pumpkin maple cassava cake has cooled, cut into nine slices.
Served the pumpkin maple cassava cake lightly dusted with powdered sugar.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2017/10/26/pumpkin-maple-cassava-cake/