Cassava is a traditional and affordable ingredient that is very popular in Mauritian cuisine. From boiling it and serving with chutney to cooking a range of cakes, cassava (known locally as maniok) is incredibly versatile. Read on to learn more about one very popular cassava cake, Gato Maniok.
INGREDIENTS
6
RECIPE STEPS
11
TOTAL TIME
1 h 5 m
Why You Need This Recipe
- This recipe only needs 6 ingredients to make
- All of the ingredients should be readily available wherever you are
- You won’t need any special equipment
About Gato Maniok
Gato Maniok is a delicious, dessert cake baked with grated cassava. It has a delicate sweetness and a unique creamy texture. One of my mum’s first memories of going to Mauritius after marrying my dad was buying a big piece of Gato Maniok from a little stall with a straw roof in Trianon.
It is one of her favourite cakes because the flavours are reminiscent of a similar Vietnamese cake from her childhood, Bánh Khoai Mì Nướng.
Since the names of Mauritian cakes can be a bit confusing, the cassava cake you were looking for might not actually be Gato Maniok. Have a look at our Poudinn Maniok recipe here instead.
Star Ingredient
Cassava (Maniok)
Cassava is a long, tuberous, starchy root. Its snowy white flesh is enclosed by a brown, coarse shell. It is native to Brazil and very popular in Latin American and Caribbean cuisines.
READ MORE: Why it is critical to prepare cassava properly before cooking →
Other ingredients
- Eggs
- Butter
- Condensed milk, sweetened
- Vanilla Essence
- Caster Sugar
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
The cassava skin is more like a bark than the skin of a potato. Therefore, you will need to use a knife instead of a vegetable peeler to remove it. Fortunately, the skin actually comes off easily. Here are my tips on how to peel cassava like a professional:
- Cut off the ends of the cassava
- Slice the cassava into more manageable pieces (approximately 8 cm in length)
- Using your knife, score the skin of the cassava lengthwise, then insert the blade of the knife between the outer shell and the meat
- Gently pry the skin away from the inside and it should come away quite easily
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Gato Maniok.
1
Preheat the oven to 180°C (fan-forced).
2
Wash the cassava thoroughly and then peel off the outer bark. See notes for detailed tips on how to peel cassava.
Scroll to the bottom for the printable recipe card
3
Wash the peeled cassava once more to remove any excess dirt.
4
5
6
7
8
9
Bake for 40 minutes or until a toothpick comes out clean.
10
Remove the cake from the oven and sprinkle a little caster sugar on the cake, then return it to the oven and bake for a further 10 minutes to caramelise the top.
11
How to Serve Gato Maniok
Allow your Gato Maniok to completely cool before cutting. This will make it easier for you to get a clean cut. Depending on how you want to serve it, Gato Maniok can be cut into any shape or size you like. Some common ways to cut Gato Maniok include: wedges, rectangles, or squares.
Serve Gato Maniok at room temperature with a steaming mug of black tea. For any leftover Gato Maniok, you can store it in an airtight container for up to 3 days in the fridge. If you’d like to keep it for longer, you can keep it in the freezer for up to 1 month.
Recipe FAQs
What type of cassava should I use?
There are two main types of cassava: sweet and bitter. For Gato Maniok, it is best to use sweet cassava, as it has a milder flavour and softer texture than bitter cassava.
Can I use frozen cassava?
Yes, you can use frozen cassava for making Gato Maniok. However, make sure that it is fully thawed and drained of any excess liquid before you use it in the recipe.
How long does Gato Maniok keep?
Gato Maniok can typically be stored in the refrigerator for 2-3 days. To extend its shelf life, it can also be frozen for up to 1 month.
Printable Recipe Card
Gato Maniok
Equipment
- 1 20 cm round cake pan
- 1 box grater
Ingredients
- 750 g cassava
- 3 eggs
- 125 g butter
- 397 g condensed milk sweetened
- 1 tsp vanilla essence
- caster sugar
Complete Recipe Steps
- Preheat the oven to 180°C (fan-forced).
- Wash the cassava thoroughly and then peel off the outer bark. See notes for detailed tips on how to peel cassava.750 g cassava
- Wash the peeled cassava once more to remove any excess dirt.
- Grate the cassava finely using a hand grater on a stable work surface. Immerse the grated cassava in a large bowl of water to prevent it from drying out while you are grating.
- Crack the eggs into a large bowl and whisk lightly with a fork.3 eggs
- Add the grated cassava and condensed milk into the eggs and mix well.397 g condensed milk
- Melt the butter and allow it to cool slightly before adding to the batter, then add the vanilla essence and mix everything together.125 g butter, 1 tsp vanilla essence
- Grease the round cake pan and pour in the batter. If there are any air bubbles, lightly tap the cake pan onto a tea towel on the bench.
- Bake for 40 minutes or until a toothpick comes out clean
- Remove the cake from the oven and sprinkle a little caster sugar on the cake, then return it to the oven and bake for a further 10 minutes to caramelise the top.caster sugar
- Allow the cake to completely cool before cutting and serving.
Notes
- Cut off the ends of the cassava root and discard
- Slice the cassava into more manageable pieces (approximately 8 cm in length)
- Using your knife, score the skin of the cassava lengthwise, then insert the blade of the knife between the outer shell and the edible part inside
- Gently pry the skin away from the inside and it should come away quite easily
Particularly like this gato at teatime. 👍