Kek Ubikayu (Cassava Cake) for Hubby's Birthday

Many are surprised that Cassava (or fresh Tapioca) can be turned into such delicious cake.... I meant butter cake type and not kuih. I first shared the recipe in My Resipi forum in 2008 - check it out here. I also shared in this blog here and here... eversince many have tried and made the discovery too.

The flavor of cassava makes the cake really delicious and the texture is moist buttery. The top part is nice brown and crispy. You got to try to discover what is it like....

My husband get hooked up with this cake and when asked what cake he wanted for his birthday, the answer was definitely Cassava Cake... so this year I surprised him with another Cassava Cake. You may think he was not surprised but he was.... the added buttercream icing made a different!

I have improvised the recipe slightly after made it many times.

Check out the earlier post in here, here and here.

Below is the slight improved recipe:

By: Roz@HomeKreation
Yields: 9 inch square tin
INGREDIENTS:
330g Butter
250g Caster Sugar
5 Eggs
1½ cup Plain Flour*
2 tsp Baking Powder* (*mix)
½ cup Condensed Milk
3 cup grated Fresh Tapioca / Cassava - leave in sieve for abt 20 min to drip excess juice
1 st Vanilla Essence
Few drops Yellow coloring - optional

METHOD:
1. Beat butter & sugar until fluffy.
Add in egg one by one while beating.
Add in flour mixture* gradually and mix well.
Add in condensed milk, vanilla essence, yellow coloring & grated tapioca, mix well each addition.
2. Bake 180C for 45-50 minutes until well cooked.

I made very small portion of buttercream, enough for the rosettes and the letterings (since my hubby does not fancy cake with too much icing). I sprinkled some diamond powder on the rosettes for glittering effect but my camera is not sophisticated enough to capture glitters so is not visible in the photos.

BUTTERCREAM ICING
50g Butter
50g Veg Shortening
50g Icing Sugar
1 tsp Whipped Cream - optional

METHOD:
1. Using wooden spatula, beat the first three ingred until smooth.
Add in cream and mix well.
2. Ready to use for cake decoration, color as you like.

BAHASA MALAYSIA VERSION
Kek Ubikayu ini Along dah perkenalkan lama dulu di tahun 2008 di MyResipi link kat sini & di blog ni di sini dan di sini. Ramai yang tak tahu yg ubikayu boleh menjadi kek butter yg amat sedap sehingga lah Along perkenalkan dan semenjak tu kek ni sudah jadi popular.

Rasa nya amat gebu dan lembab dengan rasa ubikayu yang asli. Jangan sangka ia sama seperti bingka tau.... kalau anda buat jadi bingka, makna nya kek tu tak menjadi ya.

Hubby Along adalah penggemar nombor satu Kek Ubikayu ni. Setiap kali kalau tanya nak makan kek apa, pasti Kek Ubikayu menjadi pilihan nya. Jadi, harijadi nya kelmarin Along 'surprise' kan dia dgn Kek Ubikayu ni. Pepagi selepas hantar Liana gi sekolah, Along terus gi pasar dan amat bernasib baik terjumpa ubikayu yg cantik2. Balik rumah, terus kopek & sagat ubikayu dan kek nya pun siap di pagi tu. Deco nya Along buat apabila kek sudah sejuk sepenuhnya. Bila hubby tahu Along buat kek ubikayu, tersenyum simpul jer tapi bila dia lihat kek tu dia amat terkejut dan gembira....  Alhamdulillah. Along buat dua biji kek dan satu untuk disedekahkan ke surau kat condo ni buat orang berbuka puasa. Tak sempat waktu Isyak, kek Along dah abis licin.... hehee.

Resipi kali ni Along dah perbaiki sedikit selepas beberapa kali membuat nya, mengikut citarasa kami sekeluarga.

By: AlongRoz@HomeKreation
Saiz kek: 9 inci persegi
BAHAN2:
330g Mentega
250g Gula Kastor
5 bj Telur
1½ cwn Tepung Gandum*
2 st Baking Powder* (*campur)
½ cwn Susu Pekat
3 cwn Ubikayu Parut - biarkan dlm tapis selama 20min spy sejat air nya
1 st Vanilla Essence
Beberapa titik Pewarna Kuning - optional

CARA2:
1. Pukul mentega & gula sehingga kembang.
Masukkan telur satu persatu sambil di pukul sebati.
Masukkan campuran tepung* sedikit demi sedikit sambil di gaul rata.
Masukkan susu pekat, vanilla essence, pewarna kuning & akhirnya ubikayu parut.
2. Bakar 180C selama 45-50 minit sehingga masak.

Untuk aising nya pula, Along buat buttercream dalam portion yg sedikit, cukup untuk bunga roset dan tulisan - hubby pun tak suka makan kek yg di selaputi dgn aising yg banyak. Pukul dgn tangan jer tak payah guna mesin. Along tabur serbuk berlian supaya bunga roset tu nampak lebih berseri.... tapi kat gambor2 ni tak nampak merelit2 sebab kamera Along tak canggih dan tak dapat nak tangkap gambar cahaya.

BUTTERCREAM ICING
50g Butter
50g Veg Shortening
50g Gula Aising
1 st Whipped Cream - optional

CARA2:
1. Pukul tiga bahan pertama dgn senduk kayu sehingga rata & berkilat.
Campurkan cream & pukul sebati.
2. Siap utk di gunakan. Warnakan mengikut kehendak anda.