Burmese cassava cake
Cassava – a starchy root vegetable – is the star of this five-ingredient cake from Burmese restaurant Laphet. It's served with jackfruit sorbet in the restaurant, but is great with ice cream or cream, too
- Serves: 10 persons
- 50g clarified butter or ghee, plus extra for the tin
- 500g cassava, grated
- 200ml coconut milk
- 175g caster sugar
Step 1Heat the oven to 200C/fan 180C/gas 6. Butter an 18cm springform cake tin and line with baking paper. Mix together all of the ingredients in a bowl with 2 tsp of salt, then tip into the tin. Bake for 35-40 minutes or until the top is caramelised and a skewer inserted into the middle comes out clean.
Step 2Cool completely on a wire rack, then cut into slices to serve.