Fubá cake - The recipe

Hello,

          I did say was sharing some recipes, didn't I?

         Well, so today I'm sharing this Fubá Cake recipe from my grandma and honestly, this is the best one I know.

Picture by A Ligia Fotografia

         A long time ago, I talked about the history of Fubá cake, if you missed that post and would like to know a little more about it click here.

         And now let's go back to this post. So as I was saying, I'm sharing this recipe and it has a few tricks.

        Don't worry, I've explained them in the method. But there are a few thing I'd like to say before jumping to the recipe.

          First, fubá flour is a bit dry, so whenever using it on a cake is very important to soak it first, so that it results in a moist cake.

        And second, this is also a somewhat heavy flour, so that's why there are so many leavening agents (a lot of egg whites and baking powder).

         Third, acerola is a tropical fruit from the northeast of Brazil. It has a quite tart and acidic taste and it balances beautifully with the guava.

       And last of all, fubá flour is not that easy to find outside Brazil, but you can always use the internet or check big supermarkets like Walmart and Tesco. You might also find the fruit purees at this type of supermarket.

          That's all for today and I hope you guys enjoy!!! Oh... and if you make this recipe, don't forget to tag me @shutupandtasteit, so that I can see the results!

Fubá Cake

Picture by A Ligia Fotografia

Ingredients:

• 190g fubá flour
• 180g flour
• 360mL coconut milk
• 200g caster sugar
• 40mL vegetable oil
• 2 eggs and 2 egg whites
• 15g baking powder
• 10g fennel seeds

Glaze:

• 200g guava puree
• 150g simple sugar syrup (75g caster sugar and 75mL water)
• 50g acerola puree

Method:

1. Sieve fubá flour in a bowl.
2. Boil the coconut milk and pour it over the fubá flour, mix it well and let it rest for 20 to 30 minutes.
3. Grease and dust with flour a baking pan (20cm) and pre-heat the oven at 200°C.
4. Add the egg yolks, the vegetable oil and the sugar to the fubá flour mixture. Mix it well, until it has a smooth consistency.
5. Sieve the flour, then incorporate it to the batter.
6. Add the fennel seeds and mix again.
7. Beat the egg whites to soft peaks and incorporate it in the batter.
8. At last, add the baking powder and incorporate it well.
9. Pour the mix in the baking pan and take it to the oven for 25 minutes or until it's golden.
10. In a pan add the simple syrup, the guava puree and the acerola puree, stir it until combined and let it boil for 2 minutes. Pour it over the cake.

It yields approximately 20 portions.