Togolese Gâteau de Manioc (Cassava Cake)

Name: Togolese Gâteau de Manioc (Cassava Cake)
Yield: 10
Cuisine: Togo
Ingredients: Cassava, peeled and finely grated — 700 g (1.5 lb); Grated fresh coconut — 150 g (1½ cups); Sugar — 200 g (1 cup); Coconut milk — 250 ml (1 cup); Eggs — 3; Butter, melted — 60 g (¼ cup); Ground nutmeg — 2 g (¼ tsp); Ground cinnamon — 3 g (½ tsp); Vanilla extract — 5 ml (1 tsp); Of salt — pinch

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Cassava, peeled and finely grated — 700 g (1.5 lb)
Grated fresh coconut — 150 g (1½ cups)
Sugar — 200 g (1 cup)
Coconut milk — 250 ml (1 cup)
Eggs — 3
Butter, melted — 60 g (¼ cup)
Ground nutmeg — 2 g (¼ tsp)
Ground cinnamon — 3 g (½ tsp)
Vanilla extract — 5 ml (1 tsp)
Of salt — pinch

Method

Preheat oven to 180°C (350°F). Grease the baking dish well.
In a large bowl, combine grated cassava and grated coconut.
In a separate bowl, whisk together sugar, coconut milk, eggs, melted butter, nutmeg, cinnamon, vanilla, and salt.
Pour the wet mixture over the cassava and coconut, stirring thoroughly until well combined and evenly moist.
Pour the batter into the prepared baking dish, smoothing the top.
Bake for 60–70 minutes until deep golden brown on top and a skewer inserted comes out clean (internal temperature at least 90°C/195°F).
Cool completely in the dish, at least 45 minutes, before slicing into squares to serve.

Introduction: Gâteau de manioc is a dense, moist baked cassava cake flavoured with coconut and warm spices, enjoyed as a sweet treat at Togolese family celebrations and gatherings.

Cultural Background: Gâteau de manioc is a dense, moist baked cassava cake flavoured with coconut and warm spices, enjoyed as a sweet treat at Togolese family celebrations and gatherings. It reflects the widespread use of cassava as both a savoury staple and a base for sweets across West Africa.

Tips: Squeeze out excess liquid from the grated cassava using a clean cloth if it seems very wet, to prevent a soggy cake.

Variations: A handful of raisins or chopped roasted peanuts folded into the batter adds extra texture, a variation enjoyed in some households.

Storage: Store covered at room temperature for 2 days or refrigerated for up to a week; freezes well for up to 2 months.

Reheating: Best enjoyed at room temperature; warm briefly in a low oven (150°C/300°F) for 10 minutes if a warm slice is preferred.

FAQs:

Q: Can I use frozen grated cassava?

A: Yes, thaw and drain excess liquid thoroughly before using.

Q: Is gâteau de manioc gluten-free?

A: Yes, it’s naturally gluten-free as it contains no wheat flour.

Q: Why is my cake gummy in the middle?

A: It likely needs more baking time — cassava cakes should bake fully through until firmly set and golden.