Brazilian recipe
Cornmeal cake with table cream (Bolo de fubá com creme de leite)
A classic, comforting cornmeal cake enriched with table cream and finished with a creamy coconut milk glaze.
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Ingredients
200 g margarine
2 cups sugar
4 eggs
1 can table cream (whey-free)
100 ml coconut milk (half bottle)
2 cups all-purpose flour
2 cups fine cornmeal
1 tablespoon baking powder
100 ml coconut milk (for glaze)
2 cups sugar (for glaze)
2 cups sugar
4 eggs
1 can table cream (whey-free)
100 ml coconut milk (half bottle)
2 cups all-purpose flour
2 cups fine cornmeal
1 tablespoon baking powder
100 ml coconut milk (for glaze)
2 cups sugar (for glaze)
Where to find ingredients
Find cornmeal, coconut milk, and standard baking supplies at local supermarkets; margarine and table cream (creme de leite) are available in the dairy section of any grocery store. As a substitute for table cream, you may use thick heavy cream, though it may alter the texture slightly.
Preparation method
- Beat the egg whites until stiff peaks form
- Add sugar to the egg whites and beat a little more
- Incorporate margarine, egg yolks, table cream, 100 ml of coconut milk, flour, and cornmeal
- Mix everything until obtaining a uniform batter
- Add the baking powder last and mix gently
- Transfer the batter to a greased baking pan
- Bake 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 afternoon coffee. The combination of cornmeal with table cream makes the batter incredibly soft and moist.
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