The husband was the Battle:YUM warrior for Battle Gamecca Champerry, making not one but two game meat recipes. This dish was made just to accompany the husband’s dish, so there is no game meat involved.
Cassava cake is made from yuca (the root of the cassava plant), and is enjoyed in Southeast Asia, South America and Africa. I may have had some once many years ago with some Filipino friends… it’s definitely yum. This version reminded me of rice pudding or even the peach kugel that we have in my house every Passover. Most recipes on the web call for frozen, pre-grated yuca… I think that would have made a difference in texture. My recipe did come out too sweet (even for my tastes), and adding the cherry syrup on top made it even sweeter.
Speaking of the syrup: the cherry and champagne flavors matched perfectly; you could taste both and they worked so well together. We really enjoyed the leftovers over ice cream later in the day.
Cassava Cake with Cherry Champagne Syrup
For the cake:
- 2 cups grated cassava (yuca)
- 2 Tbsp butter, melted
- 1/4 cup condensed milk
- 1/4 cup evaporated milk
- 2 Tbsp cheddar cheese, shredded
- 1/2 cup sugar
- 1 egg
- 1/4 cup heavy cream
Preheat oven to 350. Combine all ingredients and pour into a greased 9x13" pan. Bake for 50 minutes then let cool before cutting into squares.
For cherry champagne syrup:
- 20 cherries, havled and pitted
- 1/4 cup sugar
- 1/2 cup champagne
Heat cherries in small saucepan. Coat with sugar. Pour in champagne, deglaze the pan, and boil to reduce by almost half, about 10 minutes. Strain syrup, removing cherries.
Drizzle syrup over cake. Top with a cherry half.