Spiced Cassava Pone

Spiced Cassava Pone

Unlike cake which has a crumb texture, pone is very dense and has a unusual texture. Something that is deliciously different and must be tried.

450g grated Cassava
75g coconut sugar
100ml canned coconut milk
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

1. Preheat oven 180c and oil you chosen cake pan with coconut oil.
2. Make sure your Cassava is coarsely grated, then processed further into a moist paste.
3. Add all other ingredients and process until well combined.
4. Bake for 30 minutes depending on type of baking pan used.

Notes:
Best eaten warm.
Store one to two days in the fridge.
To prepare Cassava-cut top and bottom off.
Score/Cut a line lengthways down the entire length of the Cassava.
Peel off the skin down to the white flesh.