Brazilian recipe
Fubá cake with table cream (Bolo de fubá com creme de leite)
A classic, comforting cornmeal cake enriched with table cream for extra moisture, finished with a creamy coconut milk glaze.
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Ingredients
200g margarine
2 cups sugar
4 eggs
1 tin table cream (creme de leite), drained
100ml coconut milk
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 table cream (creme de leite), drained
100ml coconut milk
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 fine cornmeal (fubá) and coconut milk in local supermarkets or specialty dry goods shops. Table cream (creme de leite) is available in the dairy or canned goods aisles. If you cannot find fuba, coarse cornmeal is a possible substitute, though it will change the texture.
Preparation method
- Whisk the egg whites until stiff peaks form.
- Add the sugar to the egg whites and beat until well combined.
- Fold in the margarine, egg yolks, table cream, the first 100ml of coconut milk, flour, and the fine cornmeal.
- Mix everything until the batter is smooth and uniform.
- Gently fold in the baking powder at the end.
- Pour the batter into a greased baking tin.
- Bake in a preheated oven at medium heat until golden and firm to the touch.
- Allow the cake to cool slightly after removing it from the oven.
- Combine the remaining 100ml of coconut milk with the 2 cups of sugar to create the glaze.
- Pour the creamy coconut glaze over the top of the cake.
Observations
This fuba cake is a fantastic choice for afternoon tea or coffee. The unique combination of fine cornmeal (fubá) and table cream gives the crumb an exceptionally soft and moist texture that stands out from standard tea cakes.
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