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.
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 enjoyed this recipe, don't miss the next one!
Join the WhatsApp Channel to get it instantly
Subscribe via email to get the newsletter
