📝 About This Recipe
Deep from the heart of the Amazon and the vibrant streets of Northern Brazil, this Bolo de Macaxeira is a dense, gluten-free masterpiece that defies the rules of traditional sponge cakes. Unlike airy cakes, this specialty is prized for its 'liguenta' texture—a rich, custard-like chewiness derived from freshly grated cassava and luscious coconut milk. It is a soul-warming staple of 'Café Regional' that perfectly balances the earthy sweetness of the rainforest with a golden, caramelized crust.
🥗 Ingredients
The Cassava Base
- 1 kg Fresh Cassava (Macaxeira/Yuca) (peeled, woody core removed, and finely grated)
- 3 tablespoons Unsalted Butter (softened at room temperature)
- 2 cups Granulated Sugar (organic cane sugar works beautifully here)
The Tropical Liquids
- 400 ml Full-fat Coconut Milk (canned or fresh for maximum richness)
- 3 pieces Large Eggs (at room temperature)
- 1/2 cup Whole Milk (can substitute with more coconut milk for dairy-free)
Texture and Flavor Enhancers
- 100 g Unsweetened Shredded Coconut (finely grated)
- 50 g Parmesan Cheese (finely grated; provides a traditional salty-sweet balance)
- 1/2 teaspoon Salt (to enhance the sweetness)
- 1 teaspoon Vanilla Extract (optional but recommended)
For the Pan
- 1 tablespoon Butter (for greasing)
- 2 tablespoons All-purpose flour or Cornmeal (for dusting the pan)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Generously grease a 9x13 inch baking pan or a large bundt tin with butter and dust lightly with flour or cornmeal, tapping out the excess.
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2
Prepare the cassava: Peel the brown bark and the pinkish inner skin. Cut into chunks, remove the tough central woody vein, and grate using the fine side of a box grater or pulse in a food processor until finely shredded but not quite a puree.
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3
In a large mixing bowl, cream together the softened butter and sugar using a wooden spoon or electric mixer until pale and fluffy.
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4
Add the eggs one at a time to the butter mixture, beating well after each addition to ensure the fats are properly emulsified.
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5
Pour in the coconut milk, whole milk, and vanilla extract. Whisk gently until the liquid ingredients are fully combined.
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6
Fold in the grated fresh cassava. The mixture will look quite wet and chunky at this stage; this is perfectly normal for this style of cake.
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7
Add the shredded coconut, grated Parmesan cheese, and salt. Stir well to ensure the cheese and coconut are evenly distributed throughout the batter.
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8
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
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9
Place in the center of the preheated oven and bake for 50 to 60 minutes. The cake is done when the edges are deep golden brown and the center feels firm to the touch.
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10
Do not use the toothpick test in the traditional way—the cake is meant to be moist and 'creamy' inside, so a toothpick won't come out completely clean like a sponge cake.
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11
Remove from the oven and let it cool completely in the pan. This cake sets as it cools; cutting it while hot will result in a messy (though delicious) slice.
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12
Once cooled to room temperature, cut into squares and serve directly from the pan.
💡 Chef's Tips
Always use fresh cassava rather than frozen if possible for the best texture; frozen can be too watery. Do not skip the Parmesan cheese; it is the secret Brazilian ingredient that provides a complex savory backbone to the sweetness. This cake does not use baking powder; its beauty lies in its dense, pudding-like consistency, so don't be alarmed that it doesn't rise. If the top is browning too quickly, cover loosely with foil for the last 15 minutes of baking. For an even more authentic 'North' flavor, use fresh coconut milk squeezed from grated coconut meat.
🍽️ Serving Suggestions
Serve at room temperature with a strong cup of Brazilian 'cafezinho' (sweetened black coffee). Pair with a slice of Queijo Coalho or a mild white cheese for a traditional afternoon snack. Drizzle with a little extra coconut milk or sweetened condensed milk for a more dessert-like experience. Enjoy as part of a breakfast spread alongside tropical fruits like papaya and mango. It tastes even better the next day after the flavors have fully matured in the refrigerator.