I am always on the look out for cake recipes without using white flour in it. So when I saw Natasha's recipe for Bolo-de-fuba cremoso, I knew I wanted to make it. We all loved it. So I decided to prepare it again with a twist. Bolo-de-fuba is also referred to as the Brazilian cornmeal cake. The best part about this recipe is that you get a nice crust without working at it, and a nice soft cheesy custard inner layer. You can hop over to Natasha's blog for the original Brazilian recipe and find some more Brazilian classics.
I found something interesting as I researched. Apparently a cremoso is the male of a cremosa- which is the female. Whatever on earth that means?!
Ingredients-
1cup grated pumpkin
1 1/4 cups sugar
2 tablespoons butter
2 cups milk
2 eggs
pinch of salt
1cup grated cheese
1 tablespoon baking powder
1tsp grated nutmeg
Preparation-
- Mix all the ingredients together.
- Blend all in a blender in batches till smooth. The mixture is on the runny side unlike the regular cake batter.
- Pour into a greased and dusted pan.
- Bake in pre-heated oven at 350 degrees for 40 minutes or until the top of the cake turns golden.
- Cool completely before cutting.
Sending this for the Zesty Palette series
I saw this on Natasha's site and bookmarked it. I love your pumpkin twist! Looks delicious.
ReplyDeletethanks for sharing this recipe... must try for me..
ReplyDeleteI saw that cake too on Natasha's blog. It looks easy to prepare and yummy.
ReplyDeleteThat looks very delicious and healthy. Love the colour. I have never tried cooking/baking with maize flour. I suppose I can use sweet potato instead of pumpkin :D
ReplyDeleteNice looking bake.. And I also liked MaryMoh's idea of using sweet potato. BTW, did a google search for Cremosa/Cremoso - it means Creamy. Probably refers to the moist inner layer. I have no idea why they are referred in the masculine and feminine though. I guess some cultures have a gender association with food as well.
ReplyDeletehttp://en.wiktionary.org/wiki/cremoso
http://en.wiktionary.org/wiki/cremosa
very delicious!i love pumpkin!
ReplyDeleteYour cremoso looks just gorgeous and I love the addition of the pumpkin, really neat!
ReplyDeleteShirlu, You and Mary have surely pumped the deep inner layers of my taste buds. I am still salivating over the sweet Potato cake. Till now she was the only solo and here you go bolo. I am just letting you and Mary know that I am going drool, drool.......and more drool drool......
ReplyDeleteShirley, if Portuguese is anything like Spanish then cremoso is an adjective meaning "creamy". As in French, Spanish, and many other languages, the adjective has a different form depending on the gender of the noun. So cremoso would apply to male nouns and cremosa to female nouns. In Spanish, for example, El queque cremoso (the creamy cake) but la sopa cremosa (the creamy soup).
ReplyDeleteOh! I haven't had bolo de fuba for so long...and really love the cremoso version of it :-) Interesting the addition of pumpkin, have to try it!
ReplyDeleteYour cake looks so delicious Shirley! It's perfect and very unique.
ReplyDeleteAbout the Burger Club - it isn't a round-up, we are all rating the same burger - the green chile and cream cheese one. Bob of Cooking Stuff did his today - here is an example: http://icookstuff.blogspot.com/2010/04/blogger-burger-club-green-chile-cream.html
yum, this looks so sweet and creamy. i love pumpkin!
ReplyDeleteHi Shirley,
ReplyDeleteWhat happens if we cut down the sugar by 30%? We are upwards of 50 and cringe when we encounter butter and sugar :)
I can experiment and see. But I have often cut down sugar in recipes. This time I thought I wd ask you!
Hi Meera,
ReplyDeleteGood to see you. Usually I use honey, jaggery or condensed milk to sweeten my desserts. This time I wanted to keep it as a classic and didnt want to alter the recipe too much, thats why I used sugar. You could also use sweet potato as Mary suggested. Sweet potato and jaggery is a great combination. In fact I am planning to try a savoury version of this. Stay tuned.
Meera,
ReplyDeleteIf you are in the US you could also try Agave nectar instead of sugar.
I like that this is also gluten free! Fantastic.
ReplyDeleteMeera,
ReplyDeleteI meant maple syrup not agave nectar. Or even date syrup.
Meera,
ReplyDeleteI meant maple syrup not agave nectar. Sorry about that. Date syrup can also be used.
Oops..sorry, I think I missed out this post from my dashboard! hey, nice and refreshing layout! I like the colour, quite cozy! And of coz, I like the cake too. Just imagine that cheesy aroma! hmm..mm... yummm....
ReplyDeleteHave a great weekend, dear friend!
Regards, Kristy
I would love a slice of this right now, Shirely! Have any whipped cream handy??? ;)
ReplyDeleteShirley, I couldn't gain access to your blog for quite some time until I asked Mary Moh. Notice that there's a change in your blog, but can't tell exactly what's the difference. This cake looks yummy. Maize flour, is it cornflour?
ReplyDeleteWhich cheese can we use?
ReplyDeleteHi Sweta, You can use Parmesan if its available.
ReplyDelete