Brazilian recipe
Creamy Cornmeal Cake (Bolo de fubá com creme de leite)
A classic, comforting cornmeal cake enriched with creme de leite for extra moisture, topped with a velvety coconut glaze.
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Ingredients
200 g margarine
2 cups caster sugar
4 eggs
1 can creme de leite (drained)
100 ml coconut milk
2 cups plain flour
2 cups fine cornmeal (fubá)
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups caster sugar (for the topping)
2 cups caster sugar
4 eggs
1 can creme de leite (drained)
100 ml coconut milk
2 cups plain flour
2 cups fine cornmeal (fubá)
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups caster sugar (for the topping)
Where to find ingredients
You can find fine cornmeal (fubá) and coconut milk in the international aisle of your local supermarket. Creme de leite is a Brazilian table cream; if unavailable, a high-quality pouring cream or thickened cream can serve as a suitable substitute.
Preparation method
- Whisk the egg whites until stiff peaks form.
- Gradually add the sugar to the egg whites and continue beating until combined.
- Fold in the margarine, egg yolks, creme de leite, the first portion of coconut milk, flour, and fubá.
- Mix everything until the batter is smooth and well-combined.
- Gently fold in the baking powder.
- Pour the mixture into a greased cake tin.
- Bake in a preheated moderate oven until golden and a skewer comes out clean.
- Allow the cake to cool slightly after removing from the oven.
- Whisk the remaining coconut milk with the extra sugar to create the glaze.
- Pour the creamy glaze evenly over the top of the cake.
Observations
This cornmeal cake is a quintessential treat for afternoon tea. The addition of creme de leite to the batter ensures an exceptionally soft and moist texture that pairs perfectly with a hot brew.
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