Cuca de Fubá Cake

As receitas lá de casa
Cuca de Fubá Cake


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 corn flour (corn flour)
  • 2 teaspoons baking powder
  • 5 tablespoons flour
  • 4 tablespoons sugar
  • 2 tablespoons butter (cold, cubed)
  • 7 Goya Maria Cookies (crumbled)


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