Growing up we always had cassava cake, it was my mothers go to dish. We have always had a take on my mum’s cassava cake at our pop ups, for me it is a fitting way to pay tribute to my mum and to how Sarap got started in the first place. Our cassava tart has been a firm favourite amongst our diners but as we’ve been holed up in our homes there was a desire for me to do something a little different and I had just happened to see a basque cheesecake on Instagram and thought why not marry the two? A few tests later, here we are.
- 450g Grated frozen Cassava
- 340g Philadelphia original cream cheese
- 140g Caster sugar
- 400ml Coconut milk
- 397g Sweetened condensed milk
- 2 Medium sized eggs
- Parchment/baking paper
- Turn your oven to 220c fan forced
- Place the cream cheese and sugar into the large mixing bowl. Mix together with a spatula (or wooden spoon) until well combined and mixture is smooth
- Add grated cassava into the mixing bowl and mix together until well combined
- Add coconut milk into the mixing bowl and mix together until well combined
- Add condensed milk into the mixing bowl and mix together until well combined
- Add eggs one at a time into the mixing bowl and mix together until well combined
- At this stage, the mixture should be quite runny but should be well combined so that it is one homogenous colour i.e. no streaks of the different ingredients should be visible
- Cut a large piece of parchment paper (enough to cover the base and the side of the cake tin right up to the top). Scrunch up the parchment paper into a ball (this helps with lining the tin) then unravel it and place into the cake tin
- Take the cake mix and mix well one more time to ensure the cassava hasn’t settled to the bottom then pour entire mixture into the lined cake tin
- Place the cake tin onto the middle rack of the oven and bake 35-40 mins. There should be a slight wobble at the centre of the cake when you take it out of the oven
- Place the cake tin onto a rack and allow to cool for a minimum of 4 hours, ideally 6-8hrs.
- DO NOT REMOVE CAKE FROM THE TIN OR SLICE UNTIL THE CAKE HAS FULLY COOLED!
About Budgie: Ferdinand “Budgie” Montoya swapped his suit and tie for an apron and never looked back. Sarap London was born out of a craving for chicken adobo and a means of rediscovering his Filipino roots. Centred around the mantra of authentic Filipino flavours delivered proudly inauthentically. Sarap aims to marry traditional recipes and reinterpret them with a modern and local narrative and opened their first stand-alone site at Brixton Village in January this year after winning the Brixton Kitchen competition.