Chishimba (Zambian Cassava Cake)
Chishimba is a Zambian cassava cake that gets its moist, dense crumb from grated root rather than flour. Raw cassava, coconut milk and shredded coconut make a batter that bakes into something closer to a firm, chewy pudding cake than a sponge. Brown sugar adds a light caramel note, and cinnamon and nutmeg keep it warm rather than sharp. It suits a gathering, and it is easy to dress up with nuts or dried fruit.
Instructions
Heat the oven to 350°F (175°C). Brush a 9-inch round cake pan with some of the vegetable oil, keeping the rest for the batter.
In a large bowl, stir together the grated cassava, shredded coconut and brown sugar until the sugar is spread evenly through the cassava.
Add the beaten eggs, coconut milk, remaining vegetable oil and vanilla. Mix until the batter looks uniform with no dry pockets of sugar or coconut.
Sprinkle in the cinnamon, nutmeg, baking powder and salt, then stir until the spices and baking powder are fully mixed in.
Scrape the batter into the prepared pan and level the top with a spatula or the back of a spoon.
Bake for about 40 to 45 minutes. The cake is done when the top is golden brown and a toothpick pushed into the center comes out clean.
Let the cake sit in the pan for a few minutes, then turn it onto a wire rack and cool completely before slicing.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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