Ingredients:
6 tbsp salted butter, at room temperature, divided
250g brown sugar, divided
245g cassava flour (my wife's family makes this, but I get it from the local Nigerian store). If you can only get coarser cassava meal whizz to a powder in a spice or coffee grinder
180ml milk, (whole or skim)
4 tbsp vegetable oil
1 medium egg
½ tsp salt
1 tbsp ground cinnamon
½ tsp ground cloves
½ tbsp ground ginger
Method:
Pre-heat your oven to 150ºC. Grease a 22 cm cake tin with 2 tbsp of butter, covering the base very well. Scatter 4 tbsp of brown sugar evenly over the base then set aside.
In a bowl mix together the remaining butter, brown sugar, cassava flour, milk, oil, egg, salt, cinnamon, cloves and ginger. Whisk until it is mixed thoroughly then carefully into the pan, making sure not to disturb the sugar layer.
Transfer to the centre of your pre-heated oven and bake for 20 minutes, or until a skewer inserted in the centre of the cake emerges cleanly. Remove from the oven and allow to cool to room temperature then transfer to the refrigerator to chill.
Loosen the edges of the cake with a knife, cover with a plate that can hold the syrup and invert so the cake falls out of the tin and onto the plat.
Allow to warm up to room temperature before serving.
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