Ingredients

• 200 g lactose-free mascarpone
• 1 kg cassava
• 1 eggs
• 300 g coconut milk
• 200 g cane sugar
• 2 stalks lemongrass
• 1 tsp fresh ginger
• 1 tbsp teriyaki sauce
• 1 tbsp sesame oil
• 1 lime (juice and zest)

How it’s done

A superfood; simple, delicious and moreish.

Peel the cassava and boil with the mascarpone, coconut milk, lemongrass and ginger. Leave to steep briefly; then remove the ginger and lemongrass before adding the rest of the ingredients and mixing in a blender. Pour the mixture into a cake tin and bake at 160°C for about 20 minutes.