Low Sugar Low Fat Baked Cassava Cake

I love posting recipes without too many descriptions. Let's get on to it!

Ingredients

1egg

0.5kg frozen peeled tapioca (cassava)

2.5 tablespoons tapioca flour 

1 tablespoon sunflower oil (extra for greasing)

25g caster sugar + 25g erythritol

260ml Ayam Brand super light coconut milk 

¼ teaspoon salt

5 fresh or frozen pandan leaves

Dessicated coconut

Instructions

Blend Pandan leaves with coconut milk. Sieve and set aside.

Peel and grate tapioca using food processor.

Remove any tough roots that may be present after shredding.

Using a large bowl, combine the tapioca, tapioca flour, extra virgin olive oil, sugar, egg, salt and pandan leave mixture, mix and stir thoroughly. 

Let the mixture infuse for about 30 minutes.

Grease a non-stick 8 inch square cake pan and pour the cake mixture into the pan.

Sprinkle dessicated coconut on top of the cake.

Preheat fan-forced oven to 160C.

Bake in the preheated oven for 80 minutes or until the top of the cake browns.

Remove from oven and let the cake cool completely before slicing with a greased knife.