Yucca—also known as cassava—is
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®
Evaporated Milk
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
Condensed Milk
- 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 wire rack.
- 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 to recipe.
Recipe and photograph are the property of Nestlé® and Meals.com,
used with permission.
