Brazilian recipe
Fubá Cake with Table Cream
A classic and comforting Fubá (cornmeal) 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 (half bottle)
2 cups all-purpose flour
2 cups cornmeal (fubá)
1 tbsp baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
2 cups sugar
4 eggs
1 can table cream (drained)
100 ml coconut milk (half bottle)
2 cups all-purpose flour
2 cups cornmeal (fubá)
1 tbsp baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
Where to find ingredients
Find cornmeal and coconut milk in the grain and pantry aisles of major supermarkets in Kampala or local markets; table cream is usually found in the canned goods section.
Preparation method
- Whisk the egg whites until stiff peaks form.
- Add the sugar to the egg whites and continue to beat.
- Fold in the margarine, egg yolks, table cream, 100 ml of coconut milk, flour, and cornmeal.
- Mix everything until the batter is smooth and well-combined.
- Gently fold in the baking powder as the final step.
- Pour the batter into a greased baking pan.
- Bake in a preheated medium oven until the top is golden and the cake is cooked through.
- Allow the cake to cool down slightly after removing from the oven.
- Mix the remaining 100 ml of coconut milk with the 2 cups of sugar to make the topping.
- Pour this creamy mixture over the cake before serving.
Observations
This Fubá cake is a fantastic choice to serve with your afternoon tea or coffee. The unique combination of cornmeal with table cream creates a distinctively soft and moist texture that sets this recipe apart.
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