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 creamy 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 (half the bottle)
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the glaze)
2 cups sugar (for the glaze)
2 cups sugar
4 eggs
1 can heavy cream, drained
100 ml coconut milk (half the bottle)
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the glaze)
2 cups sugar (for the glaze)
Where to find ingredients
Find staples like margarine, sugar, eggs, flour, and baking powder at any local grocery store. Coconut milk and heavy cream are typically found in the baking or canned goods aisles. Use refined cornmeal (fubá) for the best texture; if unavailable, fine-ground yellow cornmeal acts as a suitable substitute.
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, heavy cream, 100 ml of coconut milk, 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
- Wait for the cake to 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 an excellent choice to accompany your afternoon coffee. The combination of cornmeal with heavy cream makes the batter incredibly soft and moist, offering a perfect texture for a traditional homemade treat.
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