Breakfast Brazilian-style involves fruit, cheese breads, tapioca, crêpes and lots of cake. Whereas we might enjoy a slice of sponge cake with an afternoon cup of tea, in Brazil they kick-start their day with sugary treats and a sweet, strong coffee.
- 250ml whole milk
- 397g tin sweetened condensed milk
- 30g unsalted butter, softened
- 3 eggs
- 150g caster sugar
- 250g plain flour
- 3 teaspoons baking powder
- Pinch of salt
- 2 tablespoons desiccated coconut (optional)
- 50g grated Parmesan cheese (optional)
- Icing sugar for decoration
Pre-heat oven to 180ºC / 160°C Fan / Gas Mark 4.
In a food processor or blender mix all the wet ingredients together (milk, condensed milk, butter and eggs).
Then add all the dry ingredients (sugar, flour, baking powder, salt, coconut and cheese) and blend for 30 seconds.
Transfer to a greased shallow casserole, or a baking dish, and bake for 50 to 55 minutes.
Allow the cake to cool, carefully remove from the casserole or baking dish, then decorate it with sieved icing sugar.
- Do not open the oven when cooking as the mixture is like a batter and needs constant heat.
- Do not worry if the cake cracks a little towards the end of baking.
- Serve for breakfast alongside a bitter coffee, it really does work!
- The coconut and Parmesan cheese are optional but add a little South American sweet and savoury seasoning to the dish.