This delicious dessert is a wonderful combination 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) plus two eggs and bright with the flavor of orange juice. For the topping, store-bought cookies are crushed and then mixed with margarine (or butter), flour, and sugar, just like you would use for a fruit crumble.


  • 40 milliliters sunflower oil
  • 80 milliliters olive oil
  • 2 large eggs
  • 150 grams sugar
  • 120 milliliters orange juice (or juice of 2 oranges)
  • 145 grams wheat flour
  • 100 grams 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 380°F.
  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.
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