How long does cassava cake last in the fridge?

Store cassava cake in its cake pan, tightly covered in plastic wrap, for up to 1 day at room temperature. After that, slice the cassava cake into squares and store in an airtight container in the refrigerator for up to 5 more days .

Why is cassava cake famous?

Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda . It is also served during gatherings and special occasions.

How many calories in a cassava cake?

Other sizes: 1 square - 256kcal , 100 g - 233kcal, more...

What are the symptoms of cassava poisoning?

Manifestations of cassava poisoning Digestive disorders such as: abdominal pain, nausea, vomiting and diarrhea . Nervous disorders such as: dizziness, headache or worse may convulsions, convulsions, dilated pupils and then coma.

What does cassava do to the body?

Cassava contains resistant starch, a type of carbohydrate that is not digested and acts similar to fiber in the body). It can therefore feed the beneficial bacteria in the gut and improve digestion . It can also be ingested to prevent conditions like constipation, gastritis or intestinal cancer.

Why do Africans eat cassava?

Cassava has historically played an important famine-prevention role in Eastern and Southern Africa where maize is the preferred food staple and drought is a recurrent problem.

What is the most eaten cake in the world?

The most popular cake flavour worldwide is chocolate , with nearly 400,000 monthly searches. Red Velvet takes second place with over 320,000 monthly searches globally, followed closely by Carrot Cake with over 300,000 searches.

Can diabetics eat cassava cake?

Those With Diabetes According to Shapiro, people with diabetes must monitor portion sizes and carbohydrate intake as "cassava is high in carbohydrates, which can affect blood sugar levels." If you have diabetes, you should consult with your doctor and consume cassava in moderation, if at all .

Is cassava cake good for diabetics?

Cassava has a low glycemic index of 46, which means that it is less likely than some foods to cause a rapid rise in blood glucose levels. If you have diabetes, cassava could be a healthier choice than white potatoes , which have a high glycemic index of 85, according to DietAndFitnessToday.

How much fiber is in cassava cake?

Calories in cassava cake Calories 242.7 Total Carbohydrate 34.3 g Dietary Fiber 1.3 g Sugars 7.9 g Protein 5.1 g 8 more rows

Can I eat cake after 7 days in fridge?

Cakes that have been refrigerated properly can last up to one week .

Can I eat cake after 2 weeks in the fridge?

Most cakes can be stored in a freezer for up to one month, or in the fridge for one week. Cakes are best sliced frozen for crisp edges, but for the best flavor, allow your leftover cake to hang at room temperature for thirty minutes to an hour before digging in.

How long does cassava take to go bad?

A number of studies have shown that cassava roots treated with an appropriate fungicide and kept in an airtight plastic bag or a plastic film wrap can be stored for two to three weeks . At present thiabendazole, which is widely used to treat potatoes, is the safest and most appropriate fungicide to be used.

How many days should a cake last in the fridge?

Plain Cake (like unfrosted Moist Vanilla Cake): About 5-7 days in the fridge. Cake with Buttercream, Whipped Cream or Custard (like Moist Chocolate Cake with Fluffy Chocolate Frosting): 4 days, since dairy spoils quicker.

Easy Cassava Cake Recipe - Foxy Folksy (2024)

BY :Bebs | Published: 08/29/ 2018 | Updated:07/26/ 2019 | 117 Comments

RECIPE VIDEO PRINT

4.97 from 56 votes

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Cassava cake is a Filipino dessert made from grated cassava (manioc). Here's a really easy recipe with deliciously rich and creamy custard topping. A perfect dessert for special occasions but also great for coffee or tea time.

I have always loved cassava cake even when I was still in the Philippines. But I tend to be a bit choosy with the cassava cakes I eat... because some are too sweet for my taste.

Here in Germany, Cassava cake is also a popular dessert one brings to a potluck whenever we are having a Filipino get-together. Some Pinays I know add 'Macapuno' to their cassava cakes which is also good but personally, I like my cassava cake straight and simple.

I also reduced the sugar for this recipe as I usually do with my other desserts and sweets recipes because I, for one, do not like it to be overly sweet.

Back then I would never think of making cassava cake by myself.

I always thought it would require so many ingredients and effort and because it was much easier to buy them as they are quite popular 'merienda' or afternoon snack in the Philippines.

But like other things in Germany, I have to make it myself if I want to sample it again or wait for a year or more until we have a vacation again in the Philippines, which is way too long to enjoy this treat especially now that I learned how easy it can be.

What is Cassava?
How to prepare Cassava?
Printable Recipe
Easy Cassava Cake Recipe

What is Cassava?

Cassava is a long tuberous starchy root also called 'Yuca' or 'Manioc' that is widely cultivated in tropical and subtropical regions. When dried to a powdery extract, is called 'Tapioca' which is used for making pearls like the one usually seen in your bubble milk tea.

Cassava Cake, however, uses fresh (or frozen) cassava. Once cooked, the texture of cassava becomes somewhat sticky and slightly translucent.

In the Philippines, cassava is commonly used for such desserts or snacks like Pichi Pichi, Cassava Suman, and Sweetened Cassava.

You can check my Pichi Pichi recipe, my favorite among these cassava recipes, where I used a lye water substitute made from baking powder and myCassava Suman which is also quite good.

How to prepare Cassava?

If you are planning to use fresh, raw Cassava, there some steps needed before you can safely eat them.Cassava is often categorized as either sweet or bitter. The latter having said to contain higher cyanide than the sweet variety.

To makecassava safeto eat:

Cut both ends off of the tuber.
Using the sharp tip of a knife, cut a shallow slit along the length of the tuber about 2-3millimeter deep or as deep as the skin.
Peel off the outer skin by sliding the knife in between the skin and the flesh. If the skin won't easily peel off then cut it out using the knife.
Wash the cassava flesh thoroughly and discard the water.
If using immediately, grate the cassava using a cheese grater.
You may also freeze the peeled cassava in a sealed plastic bag until ready to use.

Printable Recipe

Print Review

Easy Cassava Cake Recipe

4.97 from 56 votes

Cassava cake is a Filipino dessert made from manioc (cassava). Here is a recipe that really easy to make and with deliciously rich and creamy custard topping. A perfect dessert for special occasions but also great for coffee or tea time.

Prep Time: 10 minutes mins

Ingredients

FOR THE CAKE

1 pack (16 oz) frozen, grated cassava - thawed
1 cup desiccated coconut - (optional)
¾ can (1 can is 14 oz) condensed milk
¾ can (1 can is 12.05 fl oz) evaporated milk
¾ can (1 can is 13.5 fl oz) coconut milk
5 tablespoons sugar
2 egg yolks

FOR THE CUSTARD TOPPING

¼ can condensed milk
¼ can evaporated milk
¼ can coconut milk
2 egg yolks
1 tablespoon flour - dissolved in 2 tablespoons milk

Instructions

Grease pan or baking dish with butter and set aside.
In a big, deep bowl, combine all the ingredients for the cassava cake and mix well until the sugar is dissolved.
Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.
After the cake is baked, combine and mix all the ingredients for the custard in a bowl. Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or until custard is cooked and turns golden.

Notes

It may be served while still warm but I like it best when it has stayed at least overnight in the fridge.

Nutrition

Calories: 182kcalCarbohydrates: 16gProtein: 4gFat: 11gSaturated Fat: 8gCholesterol: 87mgSodium: 40mgPotassium: 169mgFiber: 1gSugar: 14gVitamin A: 175IUVitamin C: 0.8mgCalcium: 91mgIron: 0.9mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

Baking dish or pan size for this recipe would be anything that is good for 2 liters like a 9x9x1.5 square or 11x7x1.5 rectangle or something similar.

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Comments

What do you think?

Jerlyn says
See Also
Chicken Afritada Recipe
January 29, 2024 at 8:22 pm

Made it today and it came out delicious. Thankyou!
Reply
Emma says
January 27, 2024 at 8:14 am

Love it and so easy to follow!!!!
Reply
Mel says
November 23, 2023 at 6:24 am

Hello! Do you happen to know around how long it will take to bake if I doubled the recipe? Thank you
Reply
- Bebs says
  December 17, 2023 at 1:55 pm
  
  Depends actually on the size of the baking pan. I doubled it and use a wider pan but the height was the same , about 2 inches and it took almost the same time.
  Reply
Mary De La Cruz says
September 02, 2023 at 6:51 am

Why is mine taking so long too cook? its at 375 and its nearing almost hours and the middle us still jiggly
Reply
- Bebs says
  September 19, 2023 at 2:03 pm
  
  How high was your pan? I normally fill it to 2-inch high max.Are your ingredients at room temp when you used them or were they chilled/frozen?
  Reply
Chris says
August 17, 2023 at 9:21 am

I love your recipe. I doubled the recipe and used frozen grated coconut, so it was a total of 3 pounds, not including the liquid ingredients. I also used two whole eggs, instead of just the egg yolks. It turned out good, and my Mom loved it! Not too sweet, even with sugar added. I also added a tablespoon of my homemade vanilla.
The 9 X 13 cake pan was not big enough for the custard topping. After it baked, I poked holes on top of the cake with a fork, however, it still puffed up.
Otherwise, it was good and tasty.
Thank you for sharing this recipe. I will definitely make it again, only not doubling it next time.
Reply
- Bebs says
  December 17, 2023 at 3:37 pm
  
  Hi Chris, yes this happens to me too when I double and use a wider pan , the middle puffs. What I do is while it is baking , I open the oven and poke a knife at the center (puffed) making a small slit to let the trapped air escape. You may need to do it 2-3 times.
  Reply
Lorna says
July 26, 2023 at 10:54 am

This is my go to recipe for cassava cake. My family & friends love it! It's the simplest, most straight forward one I've found. Is it at all possible to use 2 whole eggs in both the basic cake & the topping, instead of only egg yolks?
Reply
- Bebs says
  July 28, 2023 at 9:34 am
  
  Hi Lorna, yes you can use whole eggs too...it might be just a bit firmer but would taste the same.
  Reply
Leah says
July 20, 2023 at 10:32 pm

This is a really good recipe. I was just wondering if this ca be freeze to have a longer shelf life before the date of serving?
Reply
- Bebs says
  July 28, 2023 at 10:05 am
  
  I think it should be fine to freeze the base but I would make the custard on the day of serving. But for sure, you can refrigerate the whole cake for some days without a problem. Some likes to eat it cold too.
  Reply
Maria Teresa Knipp says
January 04, 2023 at 11:02 am

Absolutely deliciious ! Highly recommended recipe 👏👍🏼🙌.my family love it too❤️❤️❤️
Reply
Kevin says
December 27, 2022 at 9:02 am

Can I make 4 cakes simultaneously in one oven without any temperature adjustments and still have the same texture?
Thank you!
Reply
- Bebs says
  January 17, 2023 at 6:09 pm
  
  If your oven is big enough that you can have all 4 in the same layer, then sure. Just make sure that the oven if preheated then.
  Reply

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