John Myers
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Cassava Cake with Pineapple Sorbet
The perfect cassava cake with pineapple sorbet recipe with a picture and simple step-by-step instructions.
Pineapple sorbet
- 500 g Pineapple fresh
- 250 g Sugar
- 250 ml Water
- 2 tbsp Lemon juice
Cassava cake
- 2 Cup Macapuno
- 2 Pc. Manioc (cassava)
- 800 ml Coconut milk
- 4 Pc. Eggs
- Boil the water with the sugar until the sugar has dissolved. Add the finely chopped pineapple and cook briefly. Puree everything finely and add lemon juice to taste.
- Let cool and pour into an ice cream maker. Then put in the freezer and chill for at least 4 hours.
Cassava cake
- Chop the cassava into small pieces. Mix all ingredients together, place in a baking dish and bake at 200 degrees for 1 hour.
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