Brazilian Cassava Cake

Sometimes I venture out to find and try out ingredients that I haven't used before.
Here is such an ingredient.
Cassava is a Root used in the Caribbean, Africa and South America as a staple starch. Tapioca Flour is made from this Plant.
Since I have used fresh Cassava in Stews and Soups. It is deliciously nutty and has a soft texture much similar to sweet potato. Cassava cannot be eaten raw, it must always be cooked in some way.



This is a recipe using grated frozen Cassava to make a light spongy almost savoury Cake.

Ingredients:

500g frozen grated Cassava    
100g dessicated Coconut
20g Parmesan Cheese
80g Natural Sugar
80g Margarine
3 Egg Yolks
3 Egg Whites, Beaten to soft Peaks
1 tsp Baking powder
100ml Milk
a pinch of Salt
a pinch of Cinnamon

Cream together the Cassava, Coconut, Margerine, Egg Yolks, Sugar, Salt, Cinnamon and Baking Powder with a wooden Spoon. Fold in the Egg Whites and stir in the Milk.
Spread the Mixture into a greased Baking Dish or Spring Form and bake in a preheated Oven at 190C for about 50 minutes.
Leave to cool slightly and cut into triangles and serve warm or cold