I've wanted to make cassava cake for a while but was held back because there's not a single Filipino shop in town. So my quick thinking told me that I could try making it with tapioca flour instead, based on the premise that tapioca flour is somehow made from cassava roots;therefore, it should be the closest substitute I have in hand.
The result, was supposed to look like this:
Instead, mine looks like this:
D'oh! Don't let the eyes deceive you though. Mine tastes just as good (I would imagine). It is still soft, chewy and pretty moist.
At the end of the day, even though I don't make pretty cakes,at least I'm getting there (eventually).
