Brazilian recipe
Cornmeal Cake with Cream
A classic, comforting Brazilian 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 tin cream, drained of whey
100 ml coconut milk, half the bottle
2 cups wheat flour
2 cups fine cornmeal, fubá
1 tablespoon baking powder
100 ml coconut milk, for the topping
2 cups sugar, for the topping
2 cups sugar
4 eggs
1 tin cream, drained of whey
100 ml coconut milk, half the bottle
2 cups wheat flour
2 cups fine cornmeal, fubá
1 tablespoon baking powder
100 ml coconut milk, for the topping
2 cups sugar, for the topping
Where to find ingredients
Margarine, sugar, eggs, cream, coconut milk, wheat flour, baking powder and fine cornmeal can be found in supermarkets and grocery shops in Belize; choose the finest cornmeal available to get closer to Brazilian fubá.
Preparation method
- Beat the egg whites until stiff
- Add the sugar to the egg whites and beat a little more
- Fold in the margarine, egg yolks, cream, 100 ml coconut milk, wheat flour and cornmeal
- Mix everything until you get an even batter
- Add the baking powder last and mix gently
- Transfer the batter to a greased tin
- Bake in a preheated oven at medium temperature until the cake is golden and baked through
- Let the cake cool slightly after removing it from the oven
- Mix the remaining 100 ml coconut milk with the 2 cups sugar for the topping
- Pour this creamy mixture over the cake
Observations
This Brazilian fubá cornmeal cake is an excellent choice to serve with afternoon coffee. The combination of cornmeal and cream makes the crumb very soft and moist.
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