Peruvian Gluten-Free Yucca Cake
If you tried this yucca cake, the last thing on your mind would be that it has no flour or gluten whatsoever. To get the right texture, make sure you squeeze the yucca tightly and keep going until no more drops of liquid come out.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 10 oz. yucca
- 6 Tbsp. sugar
- 5 Tbsp. unsalted butter
- 2 large eggs
- ¼ cup evaporated milk
- ¼ tsp. salt
- 1 tsp. baking powder
- 1 tsp. grated lemon zest
- 1 tsp. grated orange zest
- Preheat the oven to 350°F.
- Peel and grate the yucca with the finest side of the grater. Put yucca in a clean kitchen cloth and squeeze to get rid of all the liquid. After squeezing it well, you will be left with about 1 cup of very dry grated yucca.
- In a mixer, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape the sides of the bowl every couple of minutes to make sure all the ingredients are mixing well.
- Add the grated yucca, milk, salt, baking powder, lemon zest, and orange zest.
- Pour the batter in a buttered 9" loaf pan. Bake for 50 minutes. The cake should be lightly golden and puffed. Turn off the oven, take the cake out, and let cool on a cooling rack.
- To unmold, run a knife around the edges and turn the cake upside down to release it. Cool completely.