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  • VOL 07, ISSUE 03 • SUMMER 2019
Fubá Cake

Fubá Cake

with guava syrup

"I chose this recipe because my mom is from Minas Gerais. I have fond memories of desserts from there, including cake made with fubá, a type of cornmeal. Corn is also very prevalent in the country from north to south and then there is guava, which is a very Brazilian fruit."

Ingredients

  • 2 eggs
  • 200g of sugar
  • 200g of fubá (fine cornmeal)
  • 50g of all-purpose flour
  • 150ml of whole milk
  • 125ml of corn oil
  • 1 tsp fennel seeds
  • 1 tsp baking powder
  • 2 tbsp of refined sugar
  • 1 tsp of ground cinnamon

Preparation

  1. Put all ingredients - except for the baking powder and fennel seeds - in a blender.
  2. Stir in the baking powder and fennel seeds and bake in a pre-heated 356°F oven.
  3. After taking off the oven, remove from the pan while still somewhat hot and sprinkle a mixture of 2 tbsp of sugar and 1 tsp of cinnamon on top of the baked cake.

Guava syrup

Ingredients

  • 1kg of very ripe red guavas
  • 700g of refined sugar
  • Juice of 1 Tahiti lime

Preparation

  1. Peel the guavas, cut them in the middle, remove the pulpy center and cut the peeled part into smaller pieces.
  2. Beat the pulp center (including the seeds) in a blender with a little water. Strain this mixture through a sieve and mix it into the cut pieces.
  3. Place in a pan with the sugar and cook over low heat, stirring occasionally, for around 11/2 hour or until it has reached a jelly-like consistency.
  4. When cool, adjust the acidity with the lime.

Serve it as a side for the fubá cake.
Makes: 1,2kg


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