Torta de Mandioca

Name: Torta de Mandioca
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: Mozambican
Ingredients: 500g fresh cassava, peeled and grated; 200ml coconut milk; 150g sugar; 50g butter, melted; 2 eggs; 100g grated coconut; 1 tsp cinnamon; 1 tsp vanilla extract; Pinch of salt

Torta de Mandioca (TOR-tah deh mahn-dee-OH-kah)

Cassava Cake

⏱ Prep Time 1 hour

📈 Difficulty Easy

👥 Servings

🔥 Calories 294 kcal

A dense, sweet cake made from grated cassava, coconut, and sugar, baked until golden with a chewy, fudgy texture.

Nutrition & Info

Protein 3.0g

Carbs 48.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ coconut ⚠ eggs

Equipment Needed

grater baking dish mixing bowl oven

Presentation Guide

Vessel: serving plate

Garnishes: grated coconut, cinnamon

Accompaniments: tea, coffee

Ingredients

500g fresh cassava, peeled and grated
200ml coconut milk
150g sugar
50g butter, melted
2 eggs
100g grated coconut
1 tsp cinnamon
1 tsp vanilla extract
Pinch of salt

Instructions

1
Preheat oven to 180 degrees Celsius and grease a baking dish with butter.
2
Squeeze excess moisture from grated cassava using a clean cloth or cheesecloth until fairly dry.
3
Mix cassava with coconut milk, sugar, melted butter, eggs, grated coconut, cinnamon, and vanilla until combined.
4
Pour the mixture into the prepared baking dish and smooth the top evenly with a spatula.
5
Bake for forty to forty-five minutes until the top is golden brown and a skewer comes out clean.
6
Let cool for fifteen minutes before slicing into squares. Serve warm or at room temperature.

💡

Did You Know?

Cassava is the second most important crop in Mozambique after maize, and this cake is a favorite way to enjoy it.

Chef's Notes

Equipment Tips

grater
baking dish
mixing bowl
oven

Garnishing

grated coconut, cinnamon

Accompaniments

tea, coffee

The Story Behind Torta de Mandioca

Torta de mandioca reflects the deep connection between Mozambique and Brazil through Portuguese colonial trade. Cassava, native to South America, became one of Mozambique's most important food crops, and this sweet cake represents the creative adaptation of Brazilian dessert traditions with local Mozambican ingredients like fresh coconut. It is a beloved treat found in home kitchens and bakeries throughout the country.

🕐 Traditionally enjoyed afternoon snack, dessert 📜 Origins: Traditional Mozambican-Brazilian influence

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