Brazilian recipe
Brazilian Cornmeal Cake (Bolo de fubá)
A classic of Brazilian home cooking, this cornmeal cake is a simple and delicious traditional treat perfect for a coffee break.
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Ingredients
4 eggs
2 cups sugar
3 tablespoons margarine
1 cup milk
2 cups all-purpose flour
1 cup fine cornmeal (fubá)
4 teaspoons baking powder
2 cups sugar
3 tablespoons margarine
1 cup milk
2 cups all-purpose flour
1 cup fine cornmeal (fubá)
4 teaspoons baking powder
Where to find ingredients
You can find all-purpose flour, sugar, margarine, milk, eggs, and baking powder at any local grocery store or supermarket in Guyana. The key ingredient, 'fubá', is a very fine, yellow cornmeal. You can find this in the international or grain section of larger supermarkets under labels like 'fine cornmeal' or 'polenta flour'. If you cannot find this specific grade, look in shops that carry Caribbean or Latin American staples; ask for a fine-ground yellow cornmeal rather than the coarse grits often used for other types of porridge.
Preparation method
- Beat the egg whites in a mixer until stiff peaks form
- Add the sugar gradually while continuing to beat
- Mix in the egg yolks
- Stir in the margarine
- Pour in the milk
- Add the all-purpose flour and fine cornmeal
- Continue beating until you have a smooth, well-combined batter
- Gently fold in the baking powder using a spoon or spatula
- Pour the mixture into a greased baking tin
- Place in a preheated oven at 180°C
- Bake for about 30 minutes
Observations
This cornmeal cake is a staple for afternoon coffee, beloved for its soft, moist texture and how straightforward it is to whip up at home.
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