Orange cassava oat cake. This Orange Oatmeal Cake recipe is a dream, the mini cake's tender crumb perfumed with oranges makes it ideal for breakfast, an addition to your brunch table or as an afternoon snack or dessert. This single serving cake is made with oats, orange juice and a few other pantry staples. Cassava Cake is a classic Filipino dessert made from grated cassava (manioc).
Learn how to bake an eggless orange cake recipe using jaggery. This cake in baked in airfryer so has a nice crust outside and soft from inside. In another bowl, stir together the flour, oats, salt, ginger, and baking powder. You can have Orange cassava oat cake using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Orange cassava oat cake
- You need 1 of orange.
- Prepare 1 cup of cassava flour.
- It’s 1 cup of oats.
- It’s 3 of eggs.
- You need of Vanilla essence.
- You need 250 grams of sugar.
- Prepare 250 grams of margarine.
- You need 2 tbsp of oil.
- Prepare of milk.
Orange Oatmeal Cake. this link is to an external site that may or may not meet accessibility guidelines. Making Cassava Cake is pretty easy. The main thing is getting hold of all the ingredients. You can get frozen grated cassava from ethnic stores.
Orange cassava oat cake instructions
- Preheat the oven at 200 degrees for 20 minutes..
- Mix in the blend eggs, vanilla essence,orange, margarine,oil, sugar,a little milk and blend till fine..
- In a bowl, mix your oats and cassava flour and make a well and pour in the wet ingredients. Mix well and add milk until you get the desired consistency.(Do not over mix.).
- Grease you baking pan with margarine and pour in your butter..
- Bake at 200 C for one hour or until a toothpick comes out clean on piercing your cake..
And from then it is a simple process. The first thing is to make the Cassava Cake batter, followed by the sweetened luscious and decadent custard topping. oat cake with orange. by: elena antoniou. Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.
