Scrumptious Souza Leão Cake

Prep Time

20 minutes

Cook Time

50 minutes

Total Time

1 hour 10 minutes

Servings

12 servings

Yield

1 cake

Calories

Approximately 320 calories

The Souza Leão Cake is not just a dessert; it’s a slice of Brazilian history. Hailing from the state of Pernambuco, this cake is often considered one of the oldest and most traditional Brazilian desserts. Its unique preparation involves a harmonious blend of manioc (cassava) flour, coconut milk, and sugar, culminating in a delicately sweet, moist, and incredibly flavorful experience. The cake’s rich, dense texture and the subtle sweetness offer a taste that is both comforting and exotic. Named after the Souza Leão family, a name synonymous with Brazilian culinary legacy, this cake embodies the essence of Brazilian hospitality and the splendor of its cuisine. Perfect for any occasion, the Souza Leão Cake promises to transport your senses to the heart of Brazil with every bite.

Ingredients

2 cups of sugar
1 cup of water
2 cups of manioc (cassava) flour, sifted
1 cup of coconut milk
1 tablespoon of butter
Pinch of salt
9 eggs, separated
Note: For the best flavor, use freshly squeezed coconut milk.

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves. Let it cool.
Mix the manioc flour with the cooled sugar syrup in a large bowl.
Stir in the coconut milk, melted butter, and a pinch of salt.
Beat the egg yolks and gently fold them into the mixture.
In a separate bowl, beat the egg whites to stiff peaks and carefully fold them into the batter.
Pour the batter into the prepared cake pan.
Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before serving.

Tips & Tricks

Ensure the manioc flour is well-sifted to avoid lumps in your cake.
Fresh coconut milk makes a significant difference in flavor, but canned coconut milk can be a convenient alternative.
For a lighter texture, be gentle when folding in the egg whites and avoid overmixing.
Letting the cake cool completely before serving helps to set its texture and flavors.

Mise en Place

Ingredients

Utensils

Sugar
Water
Manioc (cassava) flour
Coconut milk
Butter
Salt
Eggs

Round cake pan
Saucepan
Large mixing bowl
Whisk or electric mixer
Spatula
Toothpick or cake tester

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