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Yuccaalso known as cassavais
a staple crop throughout Honduras and grows everywhere, even
in the poorest soils. Similar to a crustless pumpkin pie, this
dense, sweet yucca dessert has a lovely texture and spiced mocha
flavor. Use a hand grater rather than a food processor to grate
the yucca for best results. For a finishing touch, pour sweetened
condensed milk over the baked cake before serving.
Honduran Yucca Cake
with Sweet Milk Sauce
- 1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 lbs. yucca, peeled and grated (about 4 cups) *
4 large eggs, slightly beaten
1 (13.5-ounce) can coconut milk
2/3 cup (5 fluid ounce can) NESTLÉ® CARNATION®
1/2 cup prepared double strength NESCAFÉ CLÁSICO
Pure Instant Coffee, cooled
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened
- Preheat oven to 350°F (175°C).
Grease 13 x 9-inch baking dish.
- Combine sugar, cinnamon, allspice, nutmeg
and salt in small bowl. Combine yucca, eggs, coconut milk, evaporated
milk, coffee, butter and vanilla extract in large bowl until
well blended. Add sugar mixture; stir until well blended. Pour
batter into prepared baking dish.
- Bake for 35 to 40 minutes or until toothpick
entered in center comes out clean. Cool completely in dish on
- To serve, pour sweetened condensed milk
over entire cake to glaze or top each piece with desired amount
of condensed milk.
Makes 15 servings.
Estimated Times: Preparation - 25 min |
Cooking - 35 min |
* Note: Frozen yucca masa typicially found
in Latin markets can be substituted for the fresh yucca. Once
thawed, measure out 4-cup amount and then drain prior to adding
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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