Brazilian recipe
Cornmeal Cake with Heavy Cream (Bolo de fubá com creme de leite)
A classic, comforting cornmeal cake enriched with heavy cream and finished with a silky 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
2 cups all-purpose flour
2 cups fubá
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
2 cups sugar
4 eggs
1 can heavy cream, drained
100 ml coconut milk
2 cups all-purpose flour
2 cups fubá
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
Where to find ingredients
You can find high-quality ingredients like flour, sugar, and eggs at local community shops or larger grocery stores on the main islands. If you cannot find fine cornmeal (fubá), a fine-grind yellow cornmeal is the best substitute. For the coconut milk and heavy cream, check the canned goods section.
Preparation method
- Beat the egg whites until stiff peaks form.
- Gradually add the sugar to the egg whites and continue beating.
- Fold in the margarine, egg yolks, heavy cream, the first 100 ml of coconut milk, flour, and fubá.
- Mix well until you achieve a smooth, uniform batter.
- Gently stir in the baking powder at the end.
- Transfer the batter to a greased baking pan.
- Bake in a preheated medium-temperature oven until the cake is golden and firm.
- Allow the cake to cool slightly after removing it from the oven.
- Whisk the remaining 100 ml of coconut milk with the 2 cups of sugar for the glaze.
- Pour the creamy mixture over the cake.
Observations
This cornmeal cake is a wonderful choice for afternoon tea or coffee. The combination of fine cornmeal, known as fubá, and heavy cream creates a remarkably soft and moist crumb that feels truly homemade.
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