Grand Old House’s Cassava Cake

It’s a twofer!  2013 Taste of Cayman participant Grand Old House has another spectacular recipe for you today on the heels of their gorgeous Pepper Jelly Glazed Snapper.

More than a year ago, I shared a recipe for Cassava Heavy Cake (warning: link leads to cute puppy pictures.)  Today, you’re getting another take on this Caymanian Classic courtesy of Chef Andreas at Grand Old House.

Cassava Cake by Grand Old House

You will need:

3 cups Cassava, grated

2 cups Brown Sugar

2 pcs Whole Eggs

2 cups Coconut Milk

1 ½ teaspoon Vanilla

1 teaspoon Baking powder

3 tablespoon Nutmeg

1 teaspoon Cinnamon

½ cup Water

½ cup Butter, melted

¼ cup Raisins

Glaze:

2 ½ cups Sugar

½ cup Butter

1 cup Coconut Milk

1 cup Heavy Cream

• Prepare glaze by melting the sugar to brown caramel. Add butter and mix well. De-glaze with coconut milk and heavy cream. Boil until everything is mixed thoroughly and sugar is completely melted. Set aside. Keep warm.
• Mix cassava and brown sugar. Add eggs one by one. Add coconut milk and vanilla essence. Add baking powder, nutmeg and cinnamon. Blend in water and raisins. Add melted butter last. Mixture should be a thick liquid texture.
• Grease a 9” baking pan. Pour batter into prepared baking pan and bake at 350F for 1 hour. Reduce temperature to 300F then bake for another 2 hours, occasionally basting with the prepared glaze.  Cake is done when knife inserted in center comes out clean. Place cake on rack to cool completely. Serve warm or cold.

This year’s Taste of Cayman, hosted by the Cayman Islands Tourism Association, is January 26th at Camana Bay.

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