Molded Cassava Cake

Name: Molded Cassava Cake
Yield: 8
Ingredients: 6 cups of cassava flour (available at Northeastern product stores); 1 small bottle of coconut milk; 4 eggs; 3 tablespoons of butter, softened; 0.5 kg of sugar; 1 cup of finely chopped cashew nuts; 1 tablespoon of sweet herb and nutmeg; 1 teaspoon of salt

1
6 cups of cassava flour (available at Northeastern product stores)
2
1 small bottle of coconut milk
3
4 eggs
4
3 tablespoons of butter, softened
5
0.5 kg of sugar
6
1 cup of finely chopped cashew nuts
7
1 tablespoon of sweet herb and nutmeg
8
1 teaspoon of salt

Ingredients

1
6 cups of cassava flour (available at Northeastern product stores)
2
1 small bottle of coconut milk
3
4 eggs
4
3 tablespoons of butter, softened
5
0.5 kg of sugar
6
1 cup of finely chopped cashew nuts
7
1 tablespoon of sweet herb and nutmeg
8
1 teaspoon of salt

Directions

1
Mix the cassava flour with the coconut milk and pass through a fine-mesh sieve
2
Add the eggs, softened butter, and sugar
3
Mix well with a wooden spoon until a homogeneous mass forms
4
Add the chopped cashew nuts, salt, sweet herb, and nutmeg
5
Mix again
6
Pour into a greased mold and bake in a medium-temperature oven
7
Bake until firm but still slightly moist
8
Serve decorated with lime zest or slices.