Brazilian recipe
Bolo de Fubá with Creamy Coconut Glaze
A classic, comforting cornmeal cake made extra moist with cream, topped with a luscious coconut glaze. The perfect treat for your afternoon tea.
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Ingredients
200 g margarine
2 cups sugar
4 eggs
1 tin table cream (creme de leite), drained
100 ml coconut milk
2 cups all-purpose flour
2 cups fine yellow cornmeal (fubá)
1 tablespoon baking powder
100 ml coconut milk (for the glaze)
2 cups sugar (for the glaze)
2 cups sugar
4 eggs
1 tin table cream (creme de leite), drained
100 ml coconut milk
2 cups all-purpose flour
2 cups fine yellow cornmeal (fubá)
1 tablespoon baking powder
100 ml coconut milk (for the glaze)
2 cups sugar (for the glaze)
Where to find ingredients
You can find 'fubá' (fine cornmeal) in the international or Caribbean aisles of major supermarkets in Barbados, or check specialty shops that stock Latin American goods. If unavailable, a fine-ground polenta works as a solid substitute. Table cream is often labelled as 'creme de leite' in import sections, but 'thickened cream' or 'evaporated milk' can be used depending on your desired richness. Coconut milk is widely available in any local grocery store.
Preparation method
- Whisk the egg whites until you get stiff peaks
- Add the sugar to the egg whites and whisk a little more until smooth
- Fold in the margarine, egg yolks, table cream, the first 100 ml of coconut milk, flour, and cornmeal
- Mix everything together until you have a smooth, consistent batter
- Gently fold in the baking powder
- Pour the mixture into a greased baking tin
- Bake in a preheated oven at a moderate temperature until golden brown and cooked through
- Let the cake cool down slightly after taking it out of the oven
- Stir together the remaining 100 ml of coconut milk and the 2 cups of sugar for the glaze
- Pour the creamy mixture evenly over the cake
Observations
This traditional Bolo de Fubá is a firm favourite for tea time here. By adding cream to the batter, you get an incredibly soft, moist texture that pairs perfectly with the sweet coconut topping. It’s a simple, reliable bake that’s bound to hit the spot.
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