This delicious dessert is a astounding concentration of cornmeal cake and crumble topping. The cake is incredibly moist, thanks to having both sunflower oil and olive oil (the latter adding a subtle fruity taste) help two eggs and proficient with the aerate of ocher yellow juice. For the topping, store-bought cookies are crushed and subsequently next poisoned when margarine (or butter), flour, and sugar, just like you would use for a fruit crumble.
The ingredient of Cuca de FubaÌ Cake
- 2 11/16 tablespoons sunflower oil
- 5 3/8 tablespoons olive oil
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup yellowish-brown juice or juice of 2 oranges
- 1 1/4 cups wheat flour
- 7/8 cup maize flour corn flour
- 2 teaspoons baking powder
- 5 tablespoons flour
- 4 tablespoons sugar
- 2 tablespoons butter cold, cubed
- 7 Maria Cookies crumbled
The instruction how to make Cuca de FubaÌ Cake
- Preheat oven to 380u00b0F.
- Grease a baking pan with margarine and sprinkle with flour. In a bowl, mix the oil, eggs, sugar and orange juice.
- Add the flours, yeast and salt.
- Beat, at medium speed, to mix all the ingredients.
- Place the batter in the pan.
- For the topping: Mix the flour, sugar, margarine and cookies with a spoon or a fork, until incorporated.
- Sprinkle over the cake batter and bake for about 30 minutes.
- Check cake often for doneness as it cooks quickly.
