Brazilian recipe
Cornmeal cake with 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
2 cups all-purpose flour
2 cups fine cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
2 cups sugar
4 eggs
1 can heavy cream (drained)
100 ml coconut milk
2 cups all-purpose flour
2 cups fine cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
Where to find ingredients
All ingredients can be found at local supermarkets. For the fine cornmeal (fubá), look in the baking or grains aisle. Heavy cream is typically found in the dairy section.
Preparation method
- Beat the egg whites until stiff peaks form.
- Add the sugar to the egg whites and beat a little longer.
- Incorporate the margarine, egg yolks, heavy cream, the first 100 ml of coconut milk, flour, and cornmeal.
- Mix everything until a uniform batter is achieved.
- Add the baking powder last and fold it 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.
- Allow 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 a fantastic choice for afternoon tea or coffee. The combination of cornmeal with cream yields a texture that is remarkably soft and moist.
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