A super easy and delicious cassava cake made with puba dough! The super traditional fermented cassava dough.
After making the Souza Leão Cake I wanted to make another cake with the massa puba A little different. I wanted a version that was a little fluffier and with a more subtle acidic-sour taste, so I added vanilla.
What is pubic mass?
It is a dough made from fermented cassava which softens the cassava and this process modifies the root. Whether by adding flavors and I like (sour-acid, in this case), or by altering the starch present.
In the past, it was more common to do it at home. It is possible to buy ready-made puba pasta, but outside of the northeast and large centers (hi, São Paulo) it is much more difficult to find it.
It may seem like it is the same as tapioca gum (sweet cassava starch or moistened cassava starch), but is different. The puba has a little more texture, is not as thin as the gum and still has a little of the cassava fibers.
Simple and Easy Blender Puba Cake
Makes: 20 pieces (1 25 cm cake)
- 3 eggs
- 375 g crystal Sugar
- 250 g leite (skimmed or whole)
- 125 g vegetable oil
- 15 g vanilla essence
- 500 g massa puba
- 100 g wheat flour
- 20 g chemical baking powder
- 1 g refined salt
1 cup: 250mL | 1 tablespoon: 15mL.
- Preheat the oven to 180°C.
- Grease with butter (culinary margarine or vegetable shortening) a round pan with a hole in the middle measuring approximately 26x9cm (see note), it needs to be tall. If it’s one full of details like the one used in this recipe, grease it, but grease it very well, grease the soul. Then place the mold in the freezer. I used a Bundt pan from Nordic Ware model Original in the recipe.
- Beat eggs, sugar, milk, oil, essence in a blender until smooth, about 30 seconds.
- Add masa puba, wheat flour, chemical yeast, salt and beat until very well mixed, about 30-40 seconds. If your blender is small and doesn’t fit the dry ingredients, mix in a bowl.
- Transfer to prepared pan.
- Bake at 180ºC for 40-45 minutes or until lightly golden on the surface.
- Remove from the oven and turn the cake out onto a wire rack to cool.
- Spread: you don’t need to sprinkle flour, but if you want you can. And I used vegetable fat to grease it, particularly, it’s better for unmolding and I don’t use butter, which is the price of death. And it goes into the freezer to solidify the fat again, which helps create a better barrier.
- Mass pub: it is made with cassava that has been fermented and then transformed into this dough. It is sold in municipal markets and northeastern product stores. In São Paulo, I found it at the Lapa market.
Portion: 100g | Calories: 422kcal (21%) | Carbohydrates: 74g (25%) | Protein: 4g (8%) | Fat: 12g (18%) | Saturated fat: 2g (13%) | Polyunsaturated Fat: 3g | Monosaturated Fat: 7g | Trans fat: 0g | Cholesterol: 43mg (14%) | Sodium: 60mg (3%) | Potassium: 234mg (7%) | Fiber: 1g (4%) | Sugar: 34g (38%) | Vitamin A: 93IU (2%) | Vitamin B2: 0mg (6%) | Vitamin C: 2mg (2%) | Calcium: 168mg (17%) | Ferro: 3mg (17%)
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