Of which 9.3 g sugars and 8.1 g saturated fat.
No-added-sugar version: 166 kcal and 1 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Vitamin C (orange)
Allergens egg, tree nuts
Cassava orange cake
A moist, dense cake of grated cassava, scented with orange.
Ingredients
- 500 g (1 lb) raw cassava, peeled and grated
- 1 cup almond flour (96 g / 3½ oz)
- ½ cup sugar (100 g / 3½ oz) — no added sugar: ¾ cup erythritol (142 g)
- 2 oranges (zest only)
- 3 eggs (150 g / 5½ oz)
- ½ cup coconut oil (103 g / 3¾ oz)
- ½ cup orange juice (120 g / 4 oz)
- 1 tbsp baking powder (12 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- In a large bowl, combine the grated cassava, almond flour, sugar and orange zest.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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