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Crispy Taro Root Cake with Charred Pineapple Compote & Spiced Crème Fraîche

Name: Crispy Taro Root Cake with Charred Pineapple Compote & Spiced Crème Fraîche
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 300g fresh taro root (peeled, grated on box grater); 40g cassava flour; 1 egg yolk; 20g caster sugar; 1 tsp vanilla extract; Sea salt; Coconut oil for frying (180°C target); 300g fresh pineapple (cut into thick wedges); 30g dark brown sugar; 1 vanilla pod (split, seeds scraped); Pinch of ground nutmeg and cardamom; 60ml crème fraîche; Lime zest

A dense, nutty taro cake—fried until the exterior shatters—topped with pineapple that's been charred until deeply caramelized and syrupy, cut through with a dollop of crème fraîche spiced with nutmeg and cardamom.

539cal 6gprotein 106gcarbs 16gfat 15min prep 25min cook 2serves

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