Bolo Mazzô or Cheese Cake (aka ugly, but yummy) :-)

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A flaky, golden crust and a chewy 100% cheese dough. Deeeeeeeelicious!

I got the recipe from Dri. It is based on the traditional Brazilian “Pão de Queijo” (Cheese Rolls). The dough raises 3 times its size while baking, and falls down quickly when removed from the oven, almost souffle like. The result is an air light cake, with a delicious chewy consistency.

It is a wonderful idea for a brunch, a mid-afternoon snack or even as a light lunch with a green salad or a creamy soup.

You have to trust me on this one, make it and simply ignore its appearance. )

Ingredients

* 1 cup tapioca starch (also known as cassava starch)
* 3 eggs
* 75 ml water
* 1/2 cup oil – canola if possible
* 200gr grated Parmesan cheese
* Salt to taste (I used 1/2 tea spoon)

Blend everything. Pour on a greased and floured pan. Bake until golden (15-20 minutes – 150-200º).

NOTE: The dough raises 3 times its size while baking and then falls down when cooling. That’s normal.