Cuban-inspired Bojo Cake

Ingredients

In this Cuban-inspired version of Bojo Cake, we incorporate Cuban flavors by adding a touch of rum to the batter, which enhances the tropical essence of the cake. Additionally, we use Cuban rum-infused raisins to add a burst of flavor. The cake is also served with whipped cream, which is a common accompaniment in Cuban desserts. We alse have the original recipe for Bojo Cake, so you can check it out.

• 2 cups (400g) grated cassava 2 cups (400g) grated cassava
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1 cup (150g) raisins soaked in Cuban rum 1 cup (150g) raisins soaked in Cuban rum
• 1 cup (100g) grated coconut 1 cup (100g) grated coconut
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 4 eggs 4 eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• Powdered sugar, for dusting Powdered sugar, for dusting
• Whipped cream, for serving Whipped cream, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 42g, 25g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a cake pan.
2. 2.
   In a large mixing bowl, combine the grated cassava, coconut milk, brown sugar, soaked raisins, grated coconut, vegetable oil, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix well until all the ingredients are fully incorporated.
3. 3.
   Pour the batter into the greased cake pan and smooth the top with a spatula.
4. 4.
   Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
5. 5.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
6. 6.
   Once cooled, dust the top of the cake with powdered sugar.
7. 7.
   Serve the Cuban-inspired Bojo Cake with a dollop of whipped cream on the side.

Treat your ingredients with care...

• Cassava — Make sure to grate the cassava finely to achieve the desired texture in the cake.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.
• Cuban rum-infused raisins — Soak the raisins in Cuban rum for at least 1 hour before using them in the recipe to infuse them with the delicious Cuban rum flavor.
• Ground cinnamon and nutmeg — Use freshly ground spices for the best flavor.

Tips & Tricks

• If you prefer a stronger rum flavor, you can brush the cooled cake with a rum syrup before dusting it with powdered sugar.
• For an extra tropical touch, you can sprinkle some toasted coconut flakes on top of the cake before serving.
• If you don't have Cuban rum, you can use any other dark rum for soaking the raisins.

Serving advice

Serve the Cuban-inspired Bojo Cake at room temperature for the best flavor and texture. It pairs wonderfully with a cup of Cuban coffee or a refreshing glass of tropical fruit juice.

Presentation advice

To enhance the presentation, you can garnish the cake with a few fresh mint leaves or edible flowers. Serve it on a decorative cake stand or plate to make it visually appealing.