Preheat the oven to 185 °C (365 °F). Grease and flour a round pan (diameter 22-24 cm) (or use coconut flakes for a gluten-free version).
If using fresh cassava, peel it, grate it, and squeeze out excess liquid (you don't want it to be too wet).
Surinamese Bojo Cake (Traditional Cassava Cake)
- Prep Time - 25 minutes
- Baking Time - 60 - 75 minutes
- Servings: 10
- Country: Suriname
Bojo is one of the most popular desserts in Suriname, traditionally baked for Christmas and other holidays. Thanks to cassava, the cake is naturally gluten-free and has a uniquely moist and chewy texture. The key to the flavor is the combination of cinnamon, coconut, and a subtle hint of rum.
When using raw cassava, it is important to remove excess liquid before baking.
Ingredients
I. Base
- 500 g Cassava (Maniok), grated
- 400 ml Coconut milk (full-fat)
- 250 g Sugar (granulated/brown)
- 100 g Butter, melted
- 2 pcs Eggs, beaten
II. Flavoring and Spices
- 2 tbsp Rum (dark) or rum essence
- 50 g Raisins or dried cherries
- 1 tsp Lemon/Orange zest, grated
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
Instructions
Step 1: Preparing the Cassava
Step 2: Mixing Wet and Dry Ingredients
In one bowl, mix the melted butter, sugar, beaten eggs, rum, and rum essence.
Stir in the cassava, coconut milk, and add the spices: cinnamon, nutmeg, salt, citrus zest, and raisins. Mix well until a thick, homogeneous mixture is formed.
Step 3: Baking
Pour the mixture into the prepared pan.
Bake for 60–75 minutes. The cake is ready when the surface is dark golden brown and a skewer inserted into the center comes out clean (apart from the moisture from the coconut).
If the crust browns too quickly, cover the cake with aluminum foil.
Step 4: Cooling and Serving
Remove the cake from the oven and let it cool completely in the pan. Bojo needs to cool for the cassava texture to stabilize and be easily sliceable.
Serve cut into cubes or triangles.