Cassava Cake is a traditional Liberian recipe for a classic rich sponge cake that incorporates grated cassava into the batter. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Cassava Cake.
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A very rich version of cassava cake is made in the Philippines, but this recipe is for a simpler version that's based on one of my wife's traditional recipes from Liberia.
Mix the cassava with the milk and egg and leave to stand for a few minutes. Meanwhile cream the butter and sugar together then slowly add the cassava mixture and beat into the creamed sugar. Mix the batter well then slowly sift-in the flour, baking powder and salt. Stir well and add the vanilla extract and stir again.
Tip the batter into a well-greased and floured 20cm square cake tin. Place in the centre of an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for about 40 minutes (or until done). Serve warm with vanilla ice cream.
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