Yucca cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 10 oz. yucca
  • 6 tablespoons sugar
  • 5 tablespoons butter
  • ¼ cup unsweetened evaporated milk
  • 2 eggs
  • Pinch of salt
  • 1 teaspoon baking powder
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • To serve:
  • Mango sorbet
  • Blackcurrant marmalade
  • Mint leaves
Instructions
  1. Preheat the oven at 350F.
  2. Peel and grate the yucca, with the finest side of your grater. Put the yuca in a clean towel or kitchen cloth, and squeeze to get rid of all the liquid. Do this with enthusiasm and all your stamina, because a wet yuca will not render good results. You should have about 8 oz. of grated yuca.
  3. In a bowl, cream butter and sugar until very pale. Add eggs, one by one, beating well after each addition. Scrape the sides of the bowl every now and then, to make sure all the ingredients are mixing well.
  4. Add yuca, milk, salt, baking powder, lemon and orange peel.
  5. Pour the dough in 4 small ramekins or soufflé dishes, or one mini loaf pan, buttered.
  6. Bake for 30 - 35 minutes. The cakes should be lightly golden and have risen.
  7. Turn off the oven, take out the cakes and let cool in a rack.
  8. To unmold, run a knife around the borders, turn the cakes up-side down, and they will release easily.
  9. To serve: Put in a plate, add a scoop of mango sorbet on top (it could be another flavor of your choice), a mint sprig, and some blackcurrant marmalade. (optional)
  10. Serve at once.
Recipe by PERU DELIGHTS at https://perudelights.com/yucca-cake-i-cant-believe-its-gluten-free/