Moist and smooth fubah cake

Components

• 1 cup (tea) of mimosa powder
• Three eggs
• 3 tea cups of milk
• 2 tea cups of sugar
• 1 cup (tea) of finely grated Parmesan cheese
• 2 tablespoons of softened butter
• 2 tablespoons of all-purpose flour
• 3/4 cup of shredded dried coconut
• 1 tablespoon of baking powder
• Use butter and fuba to grease and dust the baking.

Setup phase

1. Heat the oven to 180 °C (moderate temperature). Grease a 20 cm by 30 cm baking tray with butter. Sprinkle cornmeal evenly over the surface, shaking to distribute it thoroughly, then tap the tray to remove any excess.

1. In a small bowl, crack one egg at a time and pour it into the blender—this way, if an egg is bad, the recipe won’t be ruined. Then add milk, sugar, Parmesan cheese, butter, cornmeal, and wheat flour.
2. Whisk until smooth, approximately 2 minutes — the texture should be quite liquid and uniform. If your blender is small, blend the liquid ingredients with sugar and parmesan cheese, then stir the fuba and flour together by hand in a separate bowl.
3. Pour the liquid mixture into a large bowl. Add the dry coconut and yeast, then blend together using a wire whisk to combine.
4. Gently, without sneezing, put the dough on the baking tray and bake in the oven for approximately 40 minutes or until the top turns golden and the edges start to pull away. Note: since it is a creamy cake, it should be removed from the oven while the center is still soft – lightly touch the surface with your fingertips to check if the inside is moist. If using a toothpick test, it should come out slightly wet.
5. Take the baking pan out of the oven and allow the cake to cool. Afterward, place it in the refrigerator for approximately 2 hours – the creamy fuba cake tastes even better when chilled like ice cream.

Advice for Planning

The cake can be made a day in advance and stored in the refrigerator until ready to serve. It will remain fresh in the refrigerator for up to five days.

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