Components
- 200 g of peeled cassava, roughly 1½ cups (tea-sized) chopped into pieces.
- 3/4 cup of freshly grated coconut
- 1/2 cup of coconut milk
- Two-thirds of a cup of sugar
- Two eggs
- 1 tablespoon of butter
- 1 teaspoon of baking powder
- Apply butter and sugar to grease the formwork.
Mode of preparation
- Grease a drill with a diameter of 16 cm in the center. Sprinkle sugar over it, shake to evenly coat the bottom, and tap to remove any excess.
- Slice the cassava into segments around 4 cm long to facilitate blending in the processor.
- In a small bowl, crack one egg at a time and put it into the processor—this way, if an egg is bad, the recipe won’t be ruined. Add the manioc, sugar, coconut milk, and butter, then blend for about a minute. The dough will still have small pieces of manioc; the goal is not to make it completely smooth.
- Place the dough into a bowl, incorporate the grated coconut, and stir thoroughly. Finally, blend in the yeast. 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 the Air Fryer’s cake out and allow it to cool slightly before removing it from the mold — it’s simpler to unmold the manioc cake while it’s still warm. To unmold: carefully run a spatula around the edges of the pan, place a plate on top, and quickly invert it. Transfer it onto the serving plate (or bowl) with the smaller side facing up. Serve immediately.
