Tonight's the night! Let's celebrate the FIFA World Cup Final in a very British way. Tea and cake, anyone? Brazilian cake, of course! In a nod to the ubiquitous workshop of all things Brazilian, we’ve found a polenta sponge that’s a winner in our book.
Moreish, moist and not too sweet, this Brazilian take on polenta cake is a highly loveable sponge.
BROA DE FUBA (CORN BREAD) 250g butter, softened 230g caster sugar 4 large eggs, separated 150g polenta 190ml milk 150g self-raising flour Icing sugar, to serve
1. Preheat the oven to 180C/Fan 160C/350F. Lightly grease a round 20cm springform cake tin and line with baking parchment. 2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the egg yolks, one at a time, beating well after each addition. Add half the polenta, then half the milk, beating after each addition to combine; repeat. Sift in the flour and mix to combine. 3. In a separate bowl, whisk the egg whites until stiff peaks form. Stir one large spoonful of the egg whites into the batter to loosen it. Using a metal spoon, gently fold in the remaining egg whites. 4. Spoon the batter into the lined tin, smoothing the top. Bake for 50-55 minutes, or until a skewer inserted in the bread comes out clean. Leave the bread in the tin for 10 minutes, then turn out onto a rack. Serve warm or at room temperature, dusted with icing sugar.
Recipe taken from This is Brazil by Fernanda de Paula and Shelley Hepworth (Hardie Grant, £16.99)
Want more Brazil? This month, Andy Martin shows us round his home town, the hip Brazilian city, Sao Paulo. Turn to page 60 of July’s The Simple Things for food, football and (very) late nights from the Brazilian metropolis.