Cassava Flour (Tapioca) Cake is a chewy, spiced delight from an unusual ingredient for cake, but this is well worth trying. Perfect for celiacs too.
Years ago the flour section of local supermarkets was rather limited. I was lucky when I could grab a bag of bread flour. How things have changed! This Cassava Flour (Tapioca) Pudding is born out of this variety.
Nowadays a couple of dozen options are available, from the lowly all-purpose flour to plátano (plantain) flour, going through seemingly anything that can be turned into powder. Out of curiosity I am slowly testing some of these non-traditional “flours” and finding out what can be made with them.
Sometimes the results are disappointing, sometimes something great comes out of it.
I bought a bag of cativía (cassava flour) because I wanted to work on a recipe for Cativía Empanadas, but somehow I ended up trying to make a dessert with it. The result is a chewy, spiced, rich pudding that I really liked. It is also very easy to make, and it requires no special gadget.
Have you tried cooking with these non-traditional flours? What has been your experience?
Cassava Flour (Tapioca) Pudding Recipe
- 6 tablespoons of butter , at room temperature, divided
- 1/2 cup + 4 tablespoons of brown sugar , divided
- 1 1/4 cup of tapioca (cassava flour)
- 3/4 cup milk
- 1/4 cup of oil (peanut, soy or corn)
- 1 egg
- 1/2 teaspoon of salt
- 1 tablespoon of cinnamon powder
- 1/2 teaspoon of clove powder
- 1/2 tablespoon of ginger powder
- Heat the oven to 250 ºF [120 ºC].
- Grease a 9″ [22 cm] baking pan with 2 tablespoons of butter, covering the bottom very well. Cover the bottom of the pan with the 4 tablespoons of brown sugar. Set aside.
- In a bowl mix the remaining butter, brown sugar, tapioca, milk, oil, egg, salt, cinnamon, clove and ginger. Whisk until it is mixed thoroughly. Pour carefully into the pan, making sure not to disturb the sugar layer.
- Bake for 20 mins, or until you poke it with a skewer and it comes out clean. Cool to room temperature and chill. Loosen the edges with a knife, cover with a plate that can hold the syrup and turn. Serve at room temperature.