At work, my mother was affectionately known as the Cassava Queen. She made cassava cake countless times over the years for colleagues who repeatedly requested the exotic dessert for office gatherings. Also known as cassava bibingka, this Filipino classic is characterised by a springy, elastic texture. It is also very easy to make. Stock up on pre-grated frozen cassava from Asian grocery stores, then thaw when you are ready to begin the recipe.