Brazilian Fermented Cassava Cake (Puba)
A soft, fragrant cake rooted in Brazilian culinary tradition, made with fermented cassava dough. Its distinctive texture and subtle tang make it an unforgettable gluten-free dessert that brings the authentic flavors of northeast Brazil straight to your table.
🛒 Ingredients
10 servings
- 500 g fermented cassava dough (puba), well-drained
- 400 g granulated sugar
- 250 g margarine, softened
- 3 eggs, separated
- 1 tsp baking powder
- 1 pinch of salt
- 300 ml whole milk or coconut milk
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 25 cm cake pan.
- 2
Beat margarine with sugar and salt until light and creamy.
- 3
Add egg yolks one at a time, beating well after each addition until the mixture is smooth.
- 4
Fold in the fermented cassava dough alternating with the milk, mixing gently after each addition.
- 5
Whip egg whites to stiff peaks, then gently fold them into the batter with a spatula using upward motions to keep them airy.
- 6
Sift in baking powder and incorporate gently without deflating the batter.
- 7
Pour into the prepared pan and bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
💡 Chef's Tip
Fermented cassava dough can be found at Latin American grocery stores. Swap margarine for unsalted butter for a richer flavor. Coconut milk adds a lovely tropical note.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
