I often say that I don’t care  much for sweets, and visitors to the Bewitching likely realize that for me, savory stuff tops the sweets by a long, long margin.  But,  for many years I heard comments about my youngest niece’s cake skills (a gene that must have skipped my generation!), and now, finally, I had a chance to savor one of her specialties: a traditional Brazilian cornmeal cake, called “bolo de fuba’.”  Her recipe has two interesting additions:  a farmer’s type cheese and shredded coconut.  Together, they produce a cake that´s moist, with just the right sweetness.  If I had to describe it in a single word, that word would be irresistible.

RAQUEL’s BRAZILIAN CORNMEAL CAKE
(adapted from Na Cozinha com Carolina)

a little butter and flour to prepare the pan
4 eggs
3 cups of milk
1 + ½ cups sugar
2 Tbs butter
2 Tbs flour
1 cup cornmeal
100 g (4 oz) sweetened, shredded coconut
1 cup farmers type fresh cheese, coarsely grated
1 Tbs baking powder

Heat the oven to 350F. Prepare a round, medium size, ring cake type pan by buttering the inside and adding a small amount of flour, tapping off the excess.

Add all ingredients to a blender and mix until they form a smooth batter. Pour the batter into the prepared pan, and bake for 45 to 50 minutes, until a cake tester or toothpick comes out clean.

Let the cake cool for 10 to 15 minutes before unmolding. Serve it warm or cold.  

ENJOY!

to print the recipe, click here

Comments:  Bolo de fuba´ originates in Africa, in fact the name fubá  means flour in kimbundu (spoken in Angola),  but in Brazil it is used exclusively for what in the US is known as cornmeal.  The Portuguese, main colonizers of Brazil, expanded the use of cormeal into all kinds of sweet and savory concoctions, including breads, as their famous “broa.” 

Bolo de fuba´ is the type of cake one would expect to be served with a nice cup of coffee or tea in the middle of the afternoon, or at breakfast to start the day on a good vibe.  As you can see from the photo below, this cake bakes in three distinct layers, a cornmeal cakey component on top, a creamy center, and the coconut flakes in the base.

Raquel´s version is the best I´ve ever had, making me lose all my composure and restraint, going back for another tiny sliver, and another, and another, until she could not take it anymore and said “why don´t you just cut a real slice and get it over with?”   Wisdom comes in many forms.  Lesson learned. 😉

ONE YEAR AGO:  Hidden Treasure

TWO YEARS AGO: Avocado Three Ways