Brazilian recipe
Cornmeal Cake with Cream
A classic and comforting cornmeal cake, enriched with dairy cream and finished with a luscious coconut milk glaze.
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Ingredients
200g margarine
2 cups sugar
4 eggs
1 tin cream (whey drained)
100ml coconut milk (for the batter)
2 cups all-purpose flour
2 cups fine cornmeal (fubá)
1 tablespoon baking powder
100ml coconut milk (for the glaze)
2 cups sugar (for the glaze)
2 cups sugar
4 eggs
1 tin cream (whey drained)
100ml coconut milk (for the batter)
2 cups all-purpose flour
2 cups fine cornmeal (fubá)
1 tablespoon baking powder
100ml coconut milk (for the glaze)
2 cups sugar (for the glaze)
Where to find ingredients
You can find margarine and all-purpose flour at any local general store or supermarket like Carrefour or Imtiaz. Cornmeal (fubá/makai atta) is readily available in the grains and pulses section of most local markets. High-quality coconut milk is found in the pantry or baking aisle, while tinned cream is available in the dairy or long-life milk section.
Preparation method
- Whisk the egg whites until stiff peaks form.
- Gradually add the sugar to the egg whites while continuing to whisk.
- Fold in the margarine, egg yolks, cream, the first portion of coconut milk, flour, and cornmeal.
- Mix until the batter reaches a smooth and uniform consistency.
- Gently stir in the baking powder.
- Pour the mixture into a greased baking tin.
- Bake in a preheated oven at a medium temperature until golden brown and fully cooked through.
- Allow the cake to cool down slightly before unmolding.
- Prepare the glaze by mixing the remaining coconut milk with the remaining sugar until well combined.
- Pour the creamy glaze evenly over the top of the cake.
Observations
This cornmeal cake is a perfect treat for your afternoon tea or coffee. By incorporating cream into the batter, the result is a noticeably tender and moist crumb that pairs beautifully with the distinct texture of cornmeal.
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