• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Gluten-Free Yucca Cake

    Gluten-Free Yucca Cake is a delicious dessert made partyl from grated yucca and unsweetened evaporated milk - and served with mango sorbet, black currant marmalade, and mint leaves. This dish's texture is fluffy and moist - hard to believe that it’s gluten-free. 


    Ingredients
    10
    ounces
    yucca
    5
    tablespoons
    butter
    2
    tablespoons
    sugar
    2
    eggs
    1/4
    cup
    unsweetened evaporated milk
    1
    pinch
    salt
    1
    teaspoon
    baking powder
    1
    teaspoon
    grated lemon peel
    1
    teaspoon
    grated orange peel
    *
    mango sorbet
    *
    black currant marmalade
    *
    mint leaves
    Directions
    Preheat the oven at 350F.
    Peel and grate the yucca with the finest side of your grater. Put the yucca in a clean towel or kitchen cloth, and squeeze to get rid of all the liquid. Do this with enthusiasm and all your stamina, because a wet yucca will not render good results. You should have about 8 oz. of grated yucca.
    In a bowl, cream butter and sugar until very pale.
    Add eggs, one by one, beating well after each addition. Scrape the sides of the bowl every now and then, to make sure all the ingredients are mixing well.
    Add yucca, milk, salt, baking powder, lemon and orange peel.
    Pour the dough in 4 small ramekins or soufflé dishes, or one mini loaf pan, buttered.
    Bake for 30 – 35 minutes. The cakes should rise and be lightly golden.
    Turn off the oven, take out the cakes and let cool in a rack.
    To unmold, run a knife around the borders, turn the cakes up-side down, and they will release easily.
    To serve, put on a plate, add a scoop of mango sorbet on top (it could be another flavor of your choice), a mint sprig, and some black currant marmalade (optional). Serve at once.

    The base number of servings for this recipe is 4
    OK

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