Brazilian recipe
Cornmeal Cake with Cream (Bolo de fubá com creme de leite)
A classic, comforting cornmeal cake enriched with cream and finished with a creamy coconut milk topping.
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Ingredients
200 g margarine
2 cups sugar
4 eggs
1 can sour cream, drained
100 ml coconut milk (half the bottle)
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
2 cups sugar
4 eggs
1 can sour cream, drained
100 ml coconut milk (half the bottle)
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
Where to find ingredients
Look for maize meal, cake flour, caster sugar, eggs, margarine, fresh cream, baking powder and coconut milk in the baking aisle and dairy section of any supermarket; if needed, substitute the margarine with butter, but keep the texture as close as possible.
Preparation method
- Beat the egg whites until stiff peaks form
- Add the sugar to the egg whites and beat a little more
- Fold in the margarine, egg yolks, cream, the 100 ml of coconut milk, the all-purpose flour and the cornmeal
- Mix everything until you get a smooth batter
- Add the baking powder last and fold gently
- Transfer the batter to a greased pan
- Bake in a preheated oven at medium temperature until the cake is golden and cooked through
- Let the cake cool slightly after removing it from the oven
- Mix the remaining 100 ml of coconut milk with the 2 cups of sugar for the topping
- Pour this creamy mixture over the cake
Observations
This cornmeal cake is a great choice for afternoon tea. The combination of cornmeal and cream makes the batter very soft and moist.
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