Bojo – Suriname Style Gluten Free Cassava Cake
Bojo - Suriname Style Gluten Free Cassava Cake is a common root vegetable cake throughout the Caribbean, where it is more commonly known as pone. This grain free dessert is perfect for dessert or even for a sweet breakfast.
Servings: 12 people
1x 2x 3x
Calories: 340 kcal ¼ cup raisins ¼ cup tutti frutti optional 1 cup rum optional 2 ½ cups frozen cassava defrosted 1 cup frozen grated coconut defrosted 4 eggs ½ cup coconut milk 4 tablespoons melted butter 1 ½ cups sugar I use Demarara raw brown sugar 2 teaspoons vanilla extract 1 teaspoon almond extract pinch freshly grated nutmeg optional 1 tablespoon butter for placing on top
Preheat oven to 350 F.
Soak raisins and turri frutti in rum for at least 2 hours. Drain. Using a food processor, grind the cassava and coconut with the coconut milk until you have a thick cassava paste. This will take a good 5 minutes. In a large bowl, beat eggs and sugar until light and fluffy. Add melted butter, vanilla and almond extract. Mix until thoroughly incorporated. Add cassava and dried fruit. Mix until thoroughly incorporated. Spray a cake pan with non stick spray. Transfer to the cake pan. Add the nutmeg on top, if using. Add the remaining butter, in small pats on top. Bake for 45-50 minutes, until a tester inserted comes out clean.
If you prefer not to use rum, you can soak the fruit in orange juice or mango juice.
You can also make with fresh cassava/yuca. Grate the yuca at the finest side of a box grater and be careful to remove the core well. Otherwise, the cake will end up having a bitter taste.
Store leftovers in a container with a lid and keep in the fridge for
up to 4 days.
Calories: 340 kcal | Carbohydrates: 46 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 8 g | Cholesterol: 70 mg | Sodium: 82 mg | Potassium: 212 mg | Fiber: 2 g | Sugar: 27 g | Vitamin A: 264 IU | Vitamin C: 9 mg | Calcium: 21 mg | Iron: 1 mg