Brazilian recipe
Fubá Cake with Cream (Bolo de fubá com creme de leite)
A classic and comforting Brazilian cornmeal cake, enriched with heavy cream and finished with a luscious coconut milk glaze.
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Ingredients
200 g margarine
2 cups sugar
4 eggs
1 tin heavy cream, drained
100 ml coconut milk (for the batter)
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 tin heavy cream, drained
100 ml coconut milk (for the batter)
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
You can find cornmeal (often labeled as maize meal) and baking staples at local markets or supermarkets in Lusaka and major towns. If you cannot find traditional Brazilian fubá, a fine-ground yellow maize meal works well. Standard all-purpose flour and dairy products are widely available at local retailers.
Preparation method
- Beat the egg whites until stiff peaks form.
- Add the sugar to the egg whites and continue beating.
- Incorporate the margarine, egg yolks, heavy cream, 100 ml of coconut milk, flour, and cornmeal.
- Mix until the batter is smooth and uniform.
- Gently fold in the baking powder.
- Pour the mixture into a greased cake tin.
- Bake in a preheated oven at medium heat until golden and firm.
- 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.
- Drizzle this creamy mixture over the cake.
Observations
This cornmeal cake (bolo de fubá) is the perfect companion for your afternoon tea or coffee break. The addition of cream to the batter ensures a remarkably soft and moist texture that stands out from standard recipes.
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