Cassava (Manioc) & Pineapple Cake

We harvested Manioc from our garden this week.  Usually, we’re used to ‘poudine manioc’ (Cassava Pudding), galette manioc (Cassava crepes) or ‘manioc dan dilait’ (Cassava boiled in milk) in Mauritius.  I decided to experiment a bit with this ingredient and make something different.  After all, cooking is an adventure.

I ended up combining the cassava with pineapple and coconut milk. I found that the sweetest of the  fresh pineapple worked really well with manioc and coconut milk and this blend of flavors is amazing to the taste buds.

This tropical cake is perfect for teatime (I went for a black tea with some lemon juice) or even for breakfast.  Besides, once in a while, it’s fun to try something new, using our local ingredients!

Ingredients:

• 500g finely grated Cassava
• 250g all-purpose Flour
• 4 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1 and 1/2 Cup Coconut Milk
• 1 cup freshly grated Pineapple
• 200g Butter
• 200g Sugar

Preparation:

1. Sift the flour with the baking powder an salt.  Keep aside.
2. Mix the butter and sugar.  Pour the coconut milk gradually.
3. Add the flour mixture to the batter and mix until well-combined.
4. Add the grated cassava and mix.
5. Stir in the grated Pineapple.
6. Pour the batter in your buttered tins
7. Bake at 170C for around 40 minutes.