So I've been trying to bake some cassava cake for a while now. It tastes really good but the consistency is never what I'm looking for.

First couple times I used pansalang pinoy's recepie which tasted nice but never got to the consistency he suggested it should be after one hour of baking in the oven.... it's always way more mushy and liquidy... should I leave it in longer? Because the top was getting dark and I didn't want it to crips up too much. I just felt like all the oils and sugar from the ingredients never fully evaporated and the cake can never set... this recipe called for everything, eggs coconut milk, evaporated milk, condensed milk, all milks lol

Then I tried it another time with this other lady's receipie where she steamed it instead of baking and the consistency looked perfect from the video! And she only used three ingredients instead of a million. But this one ended up being super sticky and too sweet ( and there wasn't any sweetened milk or anything which is weird...)

My mom is sick of seeing yuka root everywhere and my cakes tasting bleh lol I just want to make a decent one so they can taste a nice Filipino treat...

You think it's my oven...? I tried it in both my regular oven and convection oven and still the same.

Also another thing I noticed, these peeps used frozen cassava from a bag but I don't have that in any store close by. So I would use fresh grated cassava... which maybe that's why since it was so watery, it added more moisture to the cake... I'm not sure so a couple of the cakes I squeezed out the excess liquid from the cassava but still nothing new.... so I grated some cassava and froze it for my next attempt.... maybe it will help

What am I doing wrong? Helppp thanks :)