Torta de Yuca: Cuban Cassava Cake with Lime

Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round or square baking dish with butter or non-stick spray, and lightly dust with flour if desired.

If using fresh cassava, peel it, remove the fibrous core, and finely grate the flesh. If using frozen cassava, thaw and squeeze out excess moisture, then grate. You should have about 900 g (2 lb) of grated cassava. Place it in a large mixing bowl.

In a separate bowl, whisk together the eggs, granulated sugar, melted butter, sweetened condensed milk, evaporated milk, lime zest, lime juice, and vanilla extract until well combined.

Add the anise seed (if using), salt, and baking powder to the grated cassava and stir to distribute evenly.

Pour the wet ingredient mixture over the cassava mixture and stir until everything is evenly incorporated. The batter will be thick and slightly lumpy.

Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for at least 20 minutes before slicing. Dust with powdered sugar if desired. Serve warm or at room temperature.