This week as part of Joan's Culinary tour we are stopping in Brazil. I have long been fascinated with Brazilian cuisine as my husband travels there quite frequently. With help of Lori at Fake Food Free who sent me a wonderful prize of Brazilian goodies last summer, I explored breakfasts and sweets from Brazil with dishes like Bolo De Fubá, Açaí na tigela, and Sagu. Lori also shared a wonderful guest post about many incredible desserts she sampled in Brazil and included a recipe for Beijinhos. Just recently, I've also made Creme de Papaya and a Batida de Natal cocktail with Szechuan Buttons, flowers that cause a stimulating electric tingling sensation and are native to Brazil.
After I posted about Bolo De Fubá, a very nice lady from Brazil wrote me an email and said that I simply must try another version, Bolo de Fubá Cremoso. She even sent me a translation of this authentic recipe from Rainhas do Lar website.
This cake is very easy to make as all ingredients are simply mixed in a blender or a food processor. After it's baked, the layers naturally separate into cake layers at the top and bottom and a custard layer in a middle. I thought Bolo de Fubá Cremoso was very moist and delicious, and I particularly liked the custard layer. The cake was also great topped with my favorite cherry jam.
Ingredients:
1 1/2 cup fubá flour
2 cups sugar
2 tablespoons all purpose flour
2 tablespoons butter
4 cups milk
3 eggs
pinch of salt
3.5 ounces grated Parmesan cheese
1 tablespoon baking powder
zest of 1 lime
Directions:
Pre-heat the oven to 350 degrees. Place all of the ingredients in a blender or a food processor and mix for 4 minutes or until the mixture is smooth (it will be very liquid). Pour into a buttered and floured pan (in Brazil, a square pan of 25cm x 25cm x 4.5 cm is used; I used a square pan 8 x 8 inches for a half portion, and for a full portion a 9 x 13 inch pan can be used).
Bake for 35-40 minutes or until the top of the cake is golden. Cool the cake before cutting it into slices.
