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
Despite how tough it looks, the outer cassava shell actually comes off easily. Here are my tips on how to peel cassava like a professional:
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