Cassava rum cake 🍹

Ingredients

• 5 c cassava (abacha) after soaked
• 6 eggs
• 1/2 c butter
• 1 1/2 c homemade soy condensed milk
• 1/2 c milk
• 2 tbsp corn flour
• 2 tsp vanilla- pure is best for optimal taste 1tsp (if pure)
• 1/2 c fresh grated coconut
• 1 c sugar
• 1/2 c very hot water
• 2-3 tbsp rum 🍹

Steps

1. Soak the cassava in enough water to cover for about 1 hour.
2. In a bowl Scramble the eggs very well and add melted butter.
3. Drain the cassava from water and put in a separate bowl. Add the mixture of egg and butter and condensed soy and milk.
4. Chop the apple and add to the cassava.
5. Add vanilla, 5 spice and coconut mix these together. Set aside.
6. On a medium heat pour In your sugar to a pan, mine is not brown sugar although you can use either. I prefer pure cane. Melt the sugar until it’s totally liquified. Carefully and cautiously a little bit at a time add the half cup of very hot water while stirring. Make sure no children are around and use the back burner to be sure. Once all water is incorporated turn off heat and get your baking pans you will be using. Pre heat oven to 180c.
7. Let the syrup cool just a little bit and coat the bottom and sides of your cake pan.
8. Add the batter to the cake pan/s and bake for 40-50 mins depending on your oven. The top should be golden brown. Let these cool about 1 hour before inverting. After inverted drizzle rum to the top. I have 3 tbsp since I have 3 cakes. So use to your discretion, or omit if lil ones are included 😉! In my opinion this cake with our local cassava is best cold. Enjoy this delectable dessert 🍮. Make it a fabulous day!