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5 from 2 votes
cassava cake with apple sauce
Ginger Cassava Cake with Spiced Apple Sauce
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

A healthy Cassava Cake filled with Almond Milk and Almond Paste. It’s also topped with some spiced Home Made Apple Sauce.

Course: Dessert
Cuisine: Filipino
Servings: 12 Servings
Ingredients
Faux Healthy Almond Paste
  • 1 Cup Almond Flour
  • 1/3 Cup Date Syrup
Cassava Cake
  • 16 oz packet of frozen grated cassava
  • 2 Eggs
  • 2 Cups Almond Milk
  • 1 Tablespoon fresh grated ginger
  • 1 Tablespoon Vanilla Paste
Apple Sauce Topping
  • 1 Cup Homemade Apple Sauce
  • 1 Teaspoon Fresh Grated Ginger
  • 1 Teaspoon Roasted Cinnamon Powder
Instructions
  1. Pre-Heat Oven to 350 Degrees.  Line and spray a 8 inch spring form tin.  Cover the bottom of the tin with foil and place on a baking tray.  Set aside.

Make the Faux Almond Paste
  1. In a food processor blend the almond flour and date syrup until it forms a thick paste.  Leave in the processor.

Make the Cake
  1. Add the rest of the cake ingredients in the food processor and blitz until it's all smooth.  About a minute or two.  The cake batter will be very watery, this is why we lined the tin with foil and placed it on a baking tray to prevent leaking. 

  2. Pour in the tin and bake for 40-50 minutes.  The cake should bounce back when touched.  Use a toothpick to check that the batter is fully cooked.  It should come out clean.  If any batter sticks to the tooth pick bake for a further 5 minutes.  Keep repeating until the toothpick is clean.

  3. Once baked take out of the oven while you top it with the apple sauce.  Turn the oven off.

Applesauce Topping
  1. In a bowl place 1 cup of homemade apple sauce (Use this recipe).  Add in the ginger and cinnamon and mix well.  Using an offset spatula spread the apple sauce on the top of the baked cassava cake. 

  2. Place it back in the oven and turn the broiler on.  Broil until the applesauce starts to bubble, but not burn.  This should take about 5 minutes. 

  3. Take out of the oven and fully cool.  Once at room temperature, place the cake still in the tin in the refrigerator.  Cool for at least an hour or even overnight. 

  4. To unmold use a sharp knife to skim the edges of the cake to loosen and pop open the spring form tin.  Place on the platter and enjoy!