How to make Cassava Pone | Classic Bakes

Published Date

July 21st 2021

#Brunch #Cakes #Pumpkin Desserts #Sweet Desserts #Gluten Free #Low Cholesterol #Low Fat #Baking

From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇

Front view of Cassava Pone in plates

Cassava Pone is a sweet, baked treat that shares the history of the indigenous Caribbean people. Cassava, a root vegetable native to the tropical regions of the Caribbean, Central, and South America, was a food staple of the indigenous people. Pone seems to be an adaptation of the words Appone or Ponap used by these same native people, which roughly translates to bread. The Caribbean, in particular, is also rich in spices and natural sugar cane. Considering all these factors, it is no wonder this dish has thrived through so many generations. This dish is made with fresh cassava, coconut, spices, and cane sugar with a moist, chewy texture. So the next time you're looking for a sweet snack to complement a hot cup of tea or coffee, try this Cassava Pone recipe.

Equipment Needed

Baking Dish

Cake Pan 8 inch

Cake Pan 8 inch

Cooling Rack

Digital Food Kitchen Scale

Digital Food Kitchen Scale

Grater

Hand Mixer

Medium Mixing Bowl

Medium Mixing Bowl

Spatula

Stainless Steel Measuring Spoons

Stainless Steel Measuring Spoons

Whisk

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Author: Rachel Ottier-Hart

Prep Time

30 mins

Cook Time

90 mins

Total Time

120 mins

Serves

8

Ingredients

800g Cassava fresh finely grated
100g Coconut fresh finely grated
100g Pumpkin fresh finely grated
200g Brown Sugar
70g Unsalted Butter softened
1 teaspoon Baking Powder
2g Ginger fresh finely grated
1 teaspoon Cinnamon Powder
1/2 teaspoon Cardamom Powder
1/2 teaspoon Clove Powder
1/2 teaspoon Salt
1/4 teaspoon Nutmeg Powder
1/4 teaspoon Black Pepper
1 teaspoon Mixed Essence
Optional: 30-60g Currants or Raisins

Instructions

Prepare a baking dish or pan by greasing it with butter and setting it aside.

Use a box grater and or a food processor to mash the cassava, coconut and pumpkin into a puréed mush and set aside.

Preheat the oven to 350 C or 177 F, and depending on your oven, place the baking rack in the middle or topmost shelf.

In a bowl using a whisk or hand mixer, blend the softened butter and sugar until they become a smooth buttercream.

Add the baking powder, ginger, cinnamon, cardamom, clove, salt, nutmeg, black pepper, and mixed essence to the buttercream mixture. Blend to combine.

Mix the spiced butter-cream mixture with the cassava, coconut, and pumpkin purée until thoroughly combined.

At this time, add the currants or raisins to the mixture.

Pour the mixture into the baking dish, place into the oven, and bake for 45-60 minutes or until the top is golden brown and springy to the touch.

Remove from the oven and allow to cool for 15-20 minutes before cutting and serving.

Serve with a hot cup of tea or coffee and enjoy.

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Keywords

Cassava Pone, baked cassava pudding

Hi, thank you for this…

Melinda Bagot (not verified)

Hi, thank you for this recipe. If I omit the pumpkin how much coconut and Cassava would I need in cups? As well, is this pone recipe sticky. I love sticky pone

Permalink 17 Nov 2022

Hello Melinda and thank you…

Member for

1 year 9 months

First Name

Jennifer

Last Name

Dodd

Jennifer Dodd

Hello Melinda and thank you for your comment. You can replace the pumpkin with either 1/2 of a cup of either cassava or coconut. Yes this pone is extra sticky and delicious. Let us know how it works out for you, feel free to send in any photos.

Permalink 19 Nov 2022

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