We’ve been enjoying a very successful British summer of sport so far with Andy Murray winning Wimbledon (and Heather Watson the mixed doubles), Danny Willett taking the golf US Masters title and Chris Froome dominating the Tour de France. The England cricket team have been performing well, Lewis Hamilton leads the Formula One championship… and our Olympic prospects are looking bright.
What could we incorporate into this week’s Cakes & Bakes to mark the start of the afore mentioned Olympic games in Rio de Janeiro? Why brazil nuts of course!
I trawled all my cook books and the internet and eventually found Dan Lepard’s double espresso brazil nut cake recipe in the Guardian website’s Food & drink section. If you’re a fan of coffee & walnut cake, you’ll love this!
His instructions call for a coffee water icing but I found a chocolate filling that I fancied (from my Little Books of Delight: Chocolate Cakes), so I combined the two together. I also added some whole and chopped brazil nuts to garnish the top. Serve it with a double espresso, what else?!
I’ve finally succumbed to the World Cup-mania – this is a Brazil-themed blog post! Brazilians have a sweet tooth apparently, and this bolo de fubá com coco is a national favourite. Bolo de fubá com coco translates as ‘cornmeal cake with coconut’.
It’s quite a densely textured cake – so folding in the beaten egg whites is an important stage in the proceedings. What isn’t quite so necessary, but makes the job that much quicker, is using quite so many mixing bowls and different electric mixers. You may even say that the time you save on the mixing, you lose on all that extra washing up! 🙂
Using a Bundt tin is traditional but it’s not essential if you don’t have one, a large round cake tin will suffice. The cornmeal gives it a lovely yellow colour. It’s a tasty and very filling cake, so don’t cut yourself a massive slice! It’s a mid-afternoon with a cup of tea kind of cake.
Cakes & Bakes: Bolo de fubá com coco
- For the cake
- 225g/8oz unsalted butter, room temperature
- 330g/11½oz caster sugar
- 4 eggs
- 200g/7oz plain flour
- 250g/9oz finely ground cornmeal
- 1 tsp baking powder
- 235ml/fl oz coconut milk
- 120ml/fl oz milk
- 100g/oz dessicated coconut
- For the topping
- 2 tbs granulated sugar
- 2 tsp cinnamon
- 2 tbs dessicated coconut
- Preheat the oven to 175ºC/350ºF/Gas mark 4
- Grease a Bundt cake tin or 23cm/9 inch round springform cake tin
- In a large measuring jug, combine the coconut milk, milk and dessicated coconut and set aside
- In a medium-sized mixing bowl, combine the flour, baking powder and cornmeal and set aside
- Separate the egg yolks & whites. In another medium-sized mixing bowl, and preferably using an electric hand whisk, beat the egg whites into soft peaks. Set aside
- Using an electric stand mixer on a medium speed, cream the butter and caster sugar
- Gently whisk the egg yolks before gradually adding them to the butter & sugar mixture mixing on a low speed all the while
- Still on a low speed, add flour & cornmeal mixture alternating with the coconut & milk mixture
- Gently fold in the beaten egg whites until well combined
- Put the mixture into the Bundt/cake tin and bake for 45 minutes or until an inserted skewer comes away clean
- In a small bowl, mix together the sugar and cinnamon and set aside
- Allow the cake cool for at least 10 minutes before carefully removing it from the tin and transferring it on to a serving plate
- Sprinkle the cinnamon sugar and dessicated coconut over the top