Brazilian recipe
Maize Flour Cake with Table Cream (Bolo de fubá com creme de leite)
A classic, comforting maize flour cake enriched with table cream and finished with a silky coconut milk glaze.
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Ingredients
200 g margarine
2 cups sugar
4 eggs
1 can table cream (drained)
100 ml coconut milk
2 cups all-purpose flour
2 cups fine cornmeal (fubá)
1 tablespoon baking powder
100 ml coconut milk (for the glaze)
2 cups sugar (for the glaze)
2 cups sugar
4 eggs
1 can table cream (drained)
100 ml coconut milk
2 cups all-purpose flour
2 cups fine cornmeal (fubá)
1 tablespoon baking powder
100 ml coconut milk (for the glaze)
2 cups sugar (for the glaze)
Where to find ingredients
You can find fine cornmeal (fubá) and coconut milk at local supermarkets in the baking or international aisles. Table cream (creme de leite) is widely available in canned goods; as a substitute, heavy cream can be used if table cream is unavailable.
Preparation method
- Whisk the egg whites until stiff peaks form.
- Add the sugar to the egg whites and beat a little more.
- Incorporate the margarine, egg yolks, table cream, the first 100 ml of coconut milk, all-purpose flour, and the fine cornmeal.
- Mix everything until the batter is smooth and well-combined.
- Fold in the baking powder gently.
- Transfer the batter to a greased baking tin.
- Bake in a preheated oven at a medium temperature until golden and set.
- Allow the cake to cool slightly after removing it from the oven.
- Whisk together the remaining 100 ml of coconut milk and the 2 cups of sugar for the glaze.
- Pour the creamy mixture over the cake.
Observations
This maize flour cake is a fantastic choice for afternoon tea or coffee. The combination of cornmeal and table cream ensures the crumb remains incredibly tender and moist.
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