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 luscious coconut milk glaze.
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Ingredients
200 g margarine
2 cups granulated sugar
4 eggs
1 can (approx. 300 g) heavy cream, drained of whey
100 ml coconut milk
2 cups all-purpose flour
2 cups cornmeal
1 tbsp baking powder
100 ml coconut milk (for the glaze)
2 cups granulated sugar (for the glaze)
2 cups granulated sugar
4 eggs
1 can (approx. 300 g) heavy cream, drained of whey
100 ml coconut milk
2 cups all-purpose flour
2 cups cornmeal
1 tbsp baking powder
100 ml coconut milk (for the glaze)
2 cups granulated sugar (for the glaze)
Where to find ingredients
Find these ingredients in local grocery stores, specifically in the baking aisle for dry goods and the dairy or canned goods sections for creams and coconut milk.
Preparation method
- Beat the egg whites until stiff peaks form.
- Add the sugar to the egg whites and continue beating until well combined.
- Fold in the margarine, egg yolks, heavy cream, 100 ml of coconut milk, flour, and cornmeal.
- Mix thoroughly until you have a smooth, uniform batter.
- Gently fold in the baking powder.
- Pour the batter into a greased baking pan.
- Bake in a preheated oven at medium temperature until the cake is golden brown and firm to the touch.
- 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 until smooth for the glaze.
- Pour the creamy mixture over the cake before serving.
Observations
This cornmeal cake is a perfect choice for your afternoon tea or coffee break. The combination of cornmeal with heavy cream results in an exceptionally moist and tender crumb.
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