Components
- 200 g of peeled cassava, roughly 1½ cups (tea size), chopped into pieces.
- 3/4 cup of freshly grated coconut
- Half a cup of coconut milk
- Two-thirds of a tea cup of sugar
- Two eggs
- 1 tablespoon of butter
- 1 teaspoon of baking powder
- Apply butter and sugar to grease the mold.
Ready state
- Grease a drill with a diameter of 16 cm in the center. Sprinkle sugar over it, shake to spread evenly across the bottom, and tap to remove any excess.
- Slice the cassava into approximately 4 cm pieces to facilitate processing.
- In a small bowl, crack one egg at a time and pour it into the processor—this way, if an egg is bad, the entire recipe isn’t ruined. Then, add the manioc, sugar, coconut milk, and butter, blending for about one minute. The dough should still have small pieces of manioc; it’s not meant to be completely smooth.
- Place the dough in a bowl, incorporate the grated coconut, and stir thoroughly. Finally, add the yeast and blend. Pour the dough into the greased mold.
- Set the Electrolux Air Fryer by Rita Lobo to 160 °C and bake for 30 minutes.
- Place the mold in the Air Fryer and bake for approximately 30 minutes, or until the cake turns golden and feels firm when touched — note: the toothpick test is not effective for this recipe, as the cake remains moist inside.
- Using a cloth, take out the Air Fryer’s cake and allow it to cool slightly before removing it from the mold — it’s easier to unmold the manioc cake while it’s still warm. To unmold: carefully run a spatula along the edges of the pan, place a plate on top, and quickly invert it. Slide the cake onto the serving plate (or bowl) so that the smaller side is facing up. Serve immediately.
