Amelia, our cook, was the first person to ever talk to me about it. She said her daughter, Eliana, made an amazing yucca cake that was so cheap and so good, that she used to sell it to her neighbors. When I mentioned this to my mom, saying we should ask Amelia’s daughter for her recipe, she was slightly offended. Where do you think Eliana had learned to make it? From my mom, of course, who is her godmother, and who has taught her many cooking secrets.
- 10 oz. yucca
- 6 tablespoons sugar
- 5 tablespoons butter
- ¼ cup unsweetened evaporated milk
- 2 eggs
- Pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- To serve:
- Mango sorbet
- Blackcurrant marmalade
- Mint leaves
- Preheat the oven at 350F.
- Peel and grate the yucca, with the finest side of your grater. Put the yuca 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 yuca will not render good results. You should have about 8 oz. of grated yuca.
- 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 yuca, 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 be lightly golden and have risen.
- 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 in a plate, add a scoop of mango sorbet on top (it could be another flavor of your choice), a mint sprig, and some blackcurrant marmalade. (optional)
- Serve at once.
Peru Delights
qué buenas yucas!!
chekeen esto, esta interesante http://www.youtube.com/watch?v=oTWGFLspLE8
Paul, gracias por el video. Peru Delights estará el lunes en la presentación en NYC… qué emoción.
Cuando leí el título casi se me salen los ojos!!! Yucaaaaaaaa es una de mis gran debilidade!
I’ll be the first one to say that before this post I had no idea what yucca was! Yes, I’m that used to my regular menu that I haven’t fared much into the exotic. This recipe looks so delicious though! Great pictures!
You´ll love it, this little cakes are amazing.
Glad you were able to spend some time together in the cocina. That’s always special! Love, love, love yucca cake! Had some really good Jamaican versions in Chicago years ago! They make theirs slightly different, of course, but still similarly delicious. nice plating.
We love it when we are together. And now that my daughter cooks, is even better. She is very creative, and we share the space in her little kitchen, having the greatest time.
Holy Yucca!!! I almost damaged my screen reaching for the golden yummyness on the other side. You know what I think I like best is the size of these little treats. (Well, let’s not get carried away. The taste is to die for.) Peru Delights… If I gain weight this summer I am blaming YOU!!! Got to go bake now…
No idea people made cake with yucca! That’s such a Dominican treat, usually boiled or friend. Yucca fries are oh-so yummy. Great recipe!
Sujeiry, do you know malanga? My mom taught me a recipe of a malanga cake with coconut. Growing up, that was my all time favorite, and now I´m thinking about doing it again. I´ll share the recipe.
¡Wow, mi boca se me hizo un charco! It looks positively delish.
Laurita, qué graciosa!!! This cake is to good to be true. And flourless…
¡Qué sabroso! BTW, love the tip about draining the yucca dry for texture. Love live Mamis and their culinary secrets!
Thanks Viviana. It was truly delicious. And yes, mother tips are always invaluable!
I was looking for some other ways to cook with Yucca and saw this receipt today .I went right ahead and tried it, and it came out perfect and is sooo delicious.
Thanks for sharing.
So glad you liked it Almut. We love this cake too.
Is it possible to use yucca flour instead of fresh yucca?
Thanks