Tuesday, 16 September 2008

Brasilian cornmeal-yoghurt-lemon cake

Polish: mąka kukurydziana
Portuguese: fubá
Swedish: majsmjöl
French: farine de maïs
Spanish: harina de maíz
Russian: кукурузный мука
German: Maismehl
Dutch: maismeel
Japanese: コーンミール
Danish: majsmel

Since corn is one of the most commonly eaten vegetables in South America, cornmeal is also widely eaten. There is a plenty of cornmeal recipes especially in Brasilian cuisine: cakes, fried sweets, buns, cookies, puddings. I like this one: bolo de fubá com iogurte e limão, cornmeal-yoghurt-lemon cake.

1 1/2 cup cornmeal
1 cup wheat flour
1 tablespoon baking powder
1 1/2 cup sugar
1 cup lemon yoghurt
1 cup oil
2 eggs
1 tablespoon lemon zest
1 pack vanilla sugar
a pinch of salt
1/3 cup goiabada or candied lemon zest chunks

1. Beat eggs with yoghurt and oil. Add 1 tablespoon lemon zests, salt, sugar and vanilla sugar and beat until sugar dissolves.

2. Sieve both flours with baking powder. Add slowly to egg-yoghurt mass and whisk all the time. When everything is smooth, add goiabada cut ínto chunks (or candied lemon chunks) but spnkle them with a little bit of flour (this way they will not fall down during baking).

3. Prepare a tray by smearing with butter and sprinkling with thin dry coconut flakes. Pour the dough and bake 45 minutes in 180C. Before serving, sprinkle with icing sugar


Rajani said...

hello there, i just accidently landed on your blog - you have a lovely space!!

Ewa's corner: milk & pumpkin said...

Hello Rajani :) Thanks for leaving a comment! I hope you found something for you to try and that you will visit me here again :)

Ewa's corner: milk & pumpkin said...

ps. I just visited your blog... I will surely try some of your recipes, by the way, you make wonderful pictures!!!!!