Malanga or cassava cake is a Caribbean delicacy. This Cuban version combines boiled tubers, egg, salt, sugar, and butter to achieve a succulent filling. Its preparation, simple and traditional, guarantees an exquisite flavor.
Malanga Cake requires cooking the tubers in boiling water until soft, then mashing them to make a purée and adding egg, salt, sugar, and butter.
Spread the dough in a mold, add the filling, and cover with the remaining dough before baking at moderate temperature until golden brown.
Before you begin, we recommend as an alternative the delicious recipe from Lomo de cerdo pinchado con verduras on a friendly site.
Malanga Cake
Ingredients
2 pounds of Malanga or cassava
1 Egg
½ tablespoon of Sugar
1 tablespoon of Butter
½ cup of Wheat flour
1 cup of Ground beef
1 pinch of Salt
Preparation
Step 1 : To prepare this recipe, start by peeling and cutting the tubers into pieces.
Step 2 : Then, cook them in boiling water until they are soft enough.
Step 3 : Once cooked, remove from the water and mash or grind to obtain a purée.
Step 4 : In another bowl, add the beaten egg with salt, sugar, and butter to the tuber purée.
Step 5 : Spread half of this dough on a lightly floured surface and place in a greased mold.
Step 6 : Fill the mold with the cooked or fresh ground beef and cover with the remaining dough rolled out with flour.
Step 7 : Seal the edges with a fork and make two or three cuts on the top to allow steam to escape during baking in the oven.
Step 8 : Bake at moderate temperature until the top is golden brown.
Step 9 : After removing from the oven, let it cool for 15 minutes to release excess heat and be easier to handle.
Step 10 : Finally, cut and serve hot.
If you liked this recipe, you’ll surely love the dishes at Arrollado de pollo al horno or Matambre a la leche from our recipe collections.
