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?!
1cup grated pumpkin
1 1/4 cups sugar
2 tablespoons butter
2 cups milk
pinch of salt
1cup grated cheese
1 tablespoon baking powder
1tsp grated nutmeg
- 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