Make the soft cornmeal cake now! It's famous with that cup of coffee, it's incredible and super tasty, you'll want to make it again and again. So come and see how it's made and let me know what you think of the recipe.
Here's how to make this delicious cornmeal cake
Think of a delicious cake. Then this soft cornmeal cake is sensational! If you learn how to make it, you won't miss it.
Curiosities about Fubá: Fubá (from the Quimbundo fuba, "flour") is a fine flour made from ground corn or rice, widely used in cooking. In its cornmeal version, it is often used to make cakes (bolo de fubá being a typical sweet at June festivals in Brazil). It was introduced to Brazil by the Portuguese, but began to be used more intensively in the 18th century by muleteers, often replacing manioc flour.
Preparation Time: 20 minutes
Servings: 12
INGREDIENTS
- 200ml coconut milk
- 1 can of condensed milk
- 1 can (the same size as the can of condensed milk) of milk
- 4 eggs
- 1 tablespoon of unsalted butter (45 grams)
- 3 tablespoons cornmeal
- 3 tablespoons of wheat flour (350 grams)
- 1 tablespoon of baking powder (26 grams)
The method of preparation is very simple and I'm sure that if you follow it step by step you'll be able to make your Bolo Mole de Fuba, it will be wonderful.
PREPARATION METHOD
- Set the yeast aside first to make this soft cornmeal cake, then beat the other ingredients in a blender, following the order and beating well with each addition, until blended.
- Then add the yeast and beat quickly, just to mix.
- Pour into a greased and floured round cake tin (24 cm in diameter) and bake in a preheated medium-low oven (160 °C) for about 1.5 hours or until golden brown.
- Then unmold cold and serve your own.
- Sprinkle with icing sugar if desired.
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