Cuca De Fubá Cake Recipe

Name: Cuca De Fubá Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 11/16 tablespoons sunflower oil; 5 3/8 tablespoons olive oil; 2 large eggs; 3/4 cup sugar; 1/2 cup orange 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

Servings: persons

2 11/16 tablespoons sunflower oil
5 3/8 tablespoons olive oil
2 large eggs
3/4 cup sugar
1/2 cup orange 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

1
Preheat oven to 380u00b0F.
2
Grease a baking pan with margarine and sprinkle with flour. In a bowl, mix the oil, eggs, sugar and orange juice.
3
Add the flours, yeast and salt.
4
Beat, at medium speed, to mix all the ingredients.
5
Place the batter in the pan.
6
For the topping: Mix the flour, sugar, margarine and cookies with a spoon or a fork, until incorporated.
7
Sprinkle over the cake batter and bake for about 30 minutes.
8
Check cake often for doneness as it cooks quickly.

879

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 11/16 tablespoons sunflower oil, 5 3/8 tablespoons olive oil, 2 large eggs, 3/4 cup sugar, and more.

Yes, Cuca De Fubá Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cuca De Fubá Cake

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