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Surinamese Bojo Cake
A rich, dense, and moist gluten-free cake made primarily from grated cassava and coconut, infused with the warm flavors of cinnamon, nutmeg, and rum. It's a popular dessert for celebrations and gatherings.
🧂 Ainekset
- 1 kg Grated cassava(thawed if frozen)
- 2 cups Grated coconut(unsweetened, fresh or dried)
- 1 cup Sugar(granulated or cane sugar)
- 0.66 cup Raisins(optionally soaked in rum)
- 1.75 cup Coconut milk
- 0.25 cup Butter(melted)
- 0.25 cup Rum(optional, for soaking raisins)
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 1 tsp Cinnamon
- 0.5 tsp Salt
- 3 large Eggs
👨🍳 Ohjeet
- 1
Preheat oven to 175°C (350°F). Grease a 30cm x 20cm (12x8 inch) baking tray.
- 2
If using raisins soaked in rum, drain them. If not, ensure raisins are ready.
- 3
In a large bowl, combine the grated cassava, grated coconut, sugar, cinnamon, salt, vanilla extract, and almond extract.
- 4
In a separate small bowl, whisk the eggs lightly. Add the melted butter and coconut milk to the eggs and whisk to combine.
- 5
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be quite wet and runny.
- 6
Stir in the raisins (and rum, if using).
- 7
Pour the batter into the prepared baking tray and spread evenly.
- 8
Bake for approximately 1.5 to 2 hours, or until the top is golden brown and a cake tester inserted into the center comes out clean.
- 9
Let the cake cool completely in the tray before cutting into squares and serving.
💡 Ammattilaisvinkit
- ✓Ensure the grated cassava is properly thawed if using frozen.
- ✓The batter is meant to be wet; do not be tempted to add more dry ingredients.
- ✓Bojo cake is best served at room temperature or slightly chilled.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add pineapple chunks to the batter for a tropical twist.
- Omit rum for an alcohol-free version.
- Top with toasted coconut flakes before baking.