Do you notice that in a marriage, there is always complementary things? In my case, I love to keep foods in the fridge and husband love to take them out, either to eat or (mostly) to throw away. Sometimes I got irritated by him asking me, "do you still need this?"..."are you gonna eat this?"..."what's this for?"..."just cook this one or make that one"..
And the other day, I still kept this fermented cassava I made awhile before. When he opened the fridge he said, "is this still good?" So I feel the urge of making something with it. I remember, mom used to make this cake, but I've never learnt how to make it. Thus I browsed around the internet and found it here. The verdict: yummo, and sure won't be the last.
- 250g butter
- 150g granulated sugar
- 1/2 tsp salt
- 300g fermented cassava, discard the rooty part in the centre
- 100mL coconut milk
- 6 eggs
- 180g all purpose flour, shifted
- 100g raisin
- 60g sliced almond
Mix the fermented cassava with coconut milk and then blend in a blender until smooth. Mix well butter, sugar and salt. Then add the cassava mixture into it and continue to beat with a mixer until smooth. Add 2 Tbsp flour and mix well and gradually add the eggs, keep mixing while doing it until the batter raised. Add the rest of the flour little by little while mixing it slowly. Then add raisin and mix well again. Pour into a greased angel food pan. Sprinkle the sliced almond on top. Bake at 370F until done (20-30min).