Brazilian recipe
Cornmeal cake with table cream (Bolo de fubá com creme de leite)
A classic and comforting cornmeal cake, enriched with table cream and finished with a creamy 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 (half bottle)
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon chemical 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 (half bottle)
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon chemical baking powder
100 ml coconut milk (for the glaze)
2 cups sugar (for the glaze)
Where to find ingredients
You can find all these ingredients in local supermarkets, open-air markets, or corner grocery stores. If you cannot find 'creme de leite', heavy cream can be used as a substitute, although the texture may vary slightly.
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, table cream, the 100 ml of coconut milk, all-purpose 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 cake pan
- Place in a preheated oven at medium temperature until the cake is golden and fully baked
- Let the cake 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 to pair with your afternoon tea or coffee. The combination of cornmeal with table cream creates a texture that is remarkably soft and moist.
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