A healthy Cassava Cake filled with Almond Milk and Almond Paste. It’s also topped with some spiced Home Made Apple Sauce.
Cassava Cake was one of the desserts I most looked forward to growing up. My mom would only make it for pot lucks and parties. One of the reasons why we didn’t have it often was because it’s a very decadent cake. If you look up some recipes on Filipino Cassava Cake you will see that it’s filled with condensed milk. It’s both in the cake and in the topping.
I wanted to find a way to still have that decadent mouth feel of the cassava cake without the un-nessesary sweetness, because really – you don’t need two cans of condensed milk in one dessert.
Instead of the can of condensed milk I made a faux almond paste with 1 cup of almond flour and 1/3 cup date syrup. It was just the perfect replacement. The almonds provide the moisture and the date syrup gives the right amount of sweetness.
The ingredients list for this cake is quite simple. All you need are these:
For the topping I used my homemade apple sauce and added some fresh ginger and some roasted cinnamon. It gives it a nice kick and cuts through the flavor of the cake nicely.
The cake bakes very dense and compact. It’s best to cool it down fully before unmolding it. To decorate I sliced some apples and arranged on top with some thyme and edible flowers.
I love it served cold from the refrigerator so that you get those nice crisp lines.
Enjoy the cake and let me know if you try making it. I would love to know! You can tag me on Instagram and show me some photos.
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