Cassava Cake with Guava

Preparation Method

1. Beat the egg whites until stiff and set aside;
2. Beat the egg yolks with the margarine and sugar until very light;
3. Decrease the mixer speed and add the cassava and coconut;
4. Add the wheat flour interspersed with the oil and milk;
5. Finally, add the yeast and the reserved egg whites;
6. Grease a round pan with a central cone, measuring 23cm in diameter, with margarine and flour it;
7. Pour in the batter and bake in a preheated oven at moderate temperature (180ºC) for 45 minutes or until a toothpick comes out dry;
8. Mould warm and serve with creamy guava.

TIP

It can be prepared with creamy guava by cooking over low heat 300g of chopped cascão guava mixed with a cup of water, stirring from time to time until a smooth cream is obtained. Use hot, warm or at room temperature.