Brazilian recipe
Cornmeal Cake with Heavy Cream (Bolo de fubá com creme de leite)
A classic and comforting cornmeal cake, enriched with heavy cream and finished with a creamy coconut milk glaze.
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Ingredients
200 g margarine
2 cups sugar
4 eggs
1 can heavy cream (drained)
100 ml coconut milk (half bottle)
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the glaze)
2 cups sugar (for the glaze)
2 cups sugar
4 eggs
1 can heavy cream (drained)
100 ml coconut milk (half bottle)
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the glaze)
2 cups sugar (for the glaze)
Where to find ingredients
Cornmeal and coconut milk can be found in the baking aisle or international food section of local supermarkets; heavy cream is available in the dairy section.
Preparation method
- Beat the egg whites until stiff peaks form.
- Add the sugar to the egg whites and beat a little more.
- Incorporate the margarine, egg yolks, heavy cream, 100 ml of coconut milk, flour, and cornmeal.
- Mix everything until the batter is uniform.
- Add the baking powder last and fold in gently.
- Transfer the batter to a greased baking pan.
- Bake in a preheated oven at medium temperature until the cake is golden and fully cooked.
- Wait for the cake to cool slightly after removing it from the oven.
- Mix the remaining 100 ml of coconut milk with the 2 cups of sugar for the glaze.
- Pour this creamy mixture over the cake.
Observations
This cornmeal cake is a fantastic choice for your afternoon coffee. The combination of cornmeal and heavy cream ensures the batter remains incredibly soft and moist.
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