Mané pordo (cassava cake on a board)

Components

• 500 grams of peeled yuca
• 1 1/2 cups of coarsely grated semi-hard cheese
• 1½ cups (tea) of dried coconut shredded into flakes (approximately 100 g)
• Four eggs
• 2 cups of granulated sugar
• 50 grams of melted butter
• 3/4 cup (tea) of coconut milk, approximately 200 ml
• Half a tea cup of milk
• A small amount of salt, about a pinch
• Use butter and wheat flour to grease and dust the baking tray.

Setup mode

1. Heat the oven to 180 °C (moderate temperature). Grease a 33 cm by 22 cm baking tray with butter. Sprinkle wheat flour over it, shake to distribute evenly, and tap the tray to get rid of any surplus.

1. Grate the manioc using the coarse side of the grater, place it in a bowl, and add 2 cups of water. Let it sit while you prepare the other ingredients.
2. In a small bowl, crack one egg at a time and pour it into a large bowl—this way, if an egg is bad, the entire recipe isn’t ruined. Add the sugar, salt, and butter, then whisk thoroughly with a wire whisk until a creamy mixture forms.
3. Sift the manioc and firmly press it with a spatula to extract the water. Combine the manioc with the egg mixture, then add the coconut, grated cheese, milk, and coconut milk. Stir gently with a spatula just to blend the ingredients – the mixture will be more liquid with pieces of manioc, cheese, and coconut.
4. Place the dough on the baking tray and spread it evenly with a spatula. Bake in the oven for approximately 1 hour, or until golden brown. Take it out of the oven and allow it to cool fully before slicing and serving.

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