When I think of all the places I have visited or lived in, it is never the fancy food that I miss the most. Not the sushi in lacquered boxes but the cold soba noodles bought for a fiver on a hot summer’s day from Japan. Not the rich confit duck but the fresh baguettes and stinky cheese from France. And from Brazil, it has to be fubá. A very simple but perfect little cake. Lovely and moist, not too sweet, great with a cup of coffee. It is comfort food, the stuff of nostalgia and hangovers and real life rather than postcard moments.
This recipe is for my version of it - fairly low on the sugar content, and with plenty of coconut flavour. I have no idea how it rates in terms of authenticity, but who cares - it’s good.
Before I give you the actual recipe, however, I should apologise for suddenly going all cups on you instead of grams and mls. I made this with the toddler - the insanely impatient and fidgety toddler - and it was much easier to quickly chuck everything into cups than to try to get the scales out. I hope it makes sense.
This is, by the way, a great cake to make with kids, as they can just throw everything together in one bowl and whisk it. No need for stiff egg whites and careful folding, or anything like that.
Before I give you the actual recipe, however, I should apologise for suddenly going all cups on you instead of grams and mls. I made this with the toddler - the insanely impatient and fidgety toddler - and it was much easier to quickly chuck everything into cups than to try to get the scales out. I hope it makes sense.
This is, by the way, a great cake to make with kids, as they can just throw everything together in one bowl and whisk it. No need for stiff egg whites and careful folding, or anything like that.
Fubá com Coco
Makes: one loaf (about 12 slices)
Pots/pans to be washed up afterwards: 2 (plus lots of cups if you measure out the ingredients in them!)
Prep time: 10 mins
Cooking time: 30-40 mins
Ingredients
1 cup all-purpose flour
1 cup fine cornmeal
1 cup cow’s milk
1 cup coconut milk
1 cup sugar
½ cup shredded coconut
2 eggs
1 tablespoon butter, melted
1 teaspoon baking powder
Pots/pans to be washed up afterwards: 2 (plus lots of cups if you measure out the ingredients in them!)
Prep time: 10 mins
Cooking time: 30-40 mins
Ingredients
1 cup all-purpose flour
1 cup fine cornmeal
1 cup cow’s milk
1 cup coconut milk
1 cup sugar
½ cup shredded coconut
2 eggs
1 tablespoon butter, melted
1 teaspoon baking powder
1. Preheat the oven to 180° C and grease a bread load tin.
2. In a large bowl, sift together the flour, cornmeal and baking powder.
3. Add all the other ingredients and whisk vigorously until combined.
4. Pour the mixture into the bread loaf tin.
5. Bake for about 30-40 minutes, until golden on top.
2. In a large bowl, sift together the flour, cornmeal and baking powder.
3. Add all the other ingredients and whisk vigorously until combined.
4. Pour the mixture into the bread loaf tin.
5. Bake for about 30-40 minutes, until golden on top.
Best served with coffee. Best eaten when you’re still half-asleep and in need of a culinary cuddle.
