Bolo de fubá (cornmeal cake) is a classic of any Brazilian meal. It's a perfect comfort food and it's delicious to side with a mug of coffee. This recipe is a little different from traditional and results in a very soft and light cake. The topping is really unnecessary but if you're craving for it, reduce to one and half cup the sugar in cake batter.
Measure into a 200ml volume cup
2 cups cornmeal
2 cups milk
2 cups sugar
1/2 cup canola or corn oil
50g unsalted butter
1 tsp salt
4 large eggs, separated
1 tbsp baking powder
1 1/2 cup goiabada
1/2 cup water
1. In a saucepan, place cornmeal, milk, sugar, oil, butter and salt. Cook in low heat always stirring until is thick and you can see the bottom of pan. Remove from heat and let cool for 15 minutes.
2. Preheat the oven to 400F. Grease a large rectangular pan with butter.
4. Whip the egg whites and set aside.
5. Stir yolks and baking powder in the almost cooled batter. Gently, fold in the whipped egg whites.
6. Pour the batter into the prepared pan and bake for 50 minutes or when is golden brown. Remove from oven and let cool. Cut with a round cutter or into squares and spread some goiabada over each cake.
1. Melt the goiabada with water. If necessary add a little more water to make a smooth and brightly sauce.
COOK'S TIP: If desired embellish with a leaf of fresh basil that well combines with goiabada.
YIELD: About 18 mini cakes.
Heloisa Bacellar's recipe.