Crunchy Fubá Cake

Name: Crunchy Fubá Cake
Ingredients: 2 cups of chá (tea) of fubá; 2 cups of chá (tea) of milk; 1 cup of chá (tea) of olive oil, lacking 1 finger; 2 cups of chá (tea) of sugar; 4 eggs; 1 tablespoon of baking powder; to taste: sweet herb; 1 cup of chá (tea) of toasted almond, without skin and pulp; For the topping; 5 to 6 tablespoons of confectioner's sugar; 3 tablespoons of milk

1
2 cups of chá (tea) of fubá
2
2 cups of chá (tea) of milk
3
1 cup of chá (tea) of olive oil, lacking 1 finger
4
2 cups of chá (tea) of sugar
5
4 eggs
6
1 tablespoon of baking powder
7
to taste: sweet herb
8
1 cup of chá (tea) of toasted almond, without skin and pulp
9
For the topping
10
5 to 6 tablespoons of confectioner's sugar
11
3 tablespoons of milk

Ingredients

1
2 cups of chá (tea) of fubá
2
2 cups of chá (tea) of milk
3
1 cup of chá (tea) of olive oil, lacking 1 finger
4
2 cups of chá (tea) of sugar
5
4 eggs
6
1 tablespoon of baking powder
7
to taste: sweet herb
8
1 cup of chá (tea) of toasted almond, without skin and pulp
9
For the topping
10
5 to 6 tablespoons of confectioner's sugar
11
3 tablespoons of milk

Directions

1
Place fubá, milk, and olive oil in a saucepan
2
Cook until the mixture thins out, stirring constantly so it doesn't stick
3
Let it cool
4
Gradually add the 2 cups of sugar, stirring well after each addition
5
Add the eggs, stirring well, then add the baking powder, sweet herb, and half of the toasted almond
6
Stir well
7
Beat the egg whites until stiff and fold them into the mixture, stirring gently
8
Pour into a cake pan greased and floured
9
Bake in moderate heat (170°C)
10
To make the topping: In a saucepan, combine the sugar and milk
11
Cook over low heat in a water bath until smooth
12
Stir well and reserve
13
When the cake is ready, remove from the oven and pour the topping over it
14
Sprinkle with the remaining toasted almond on top of the topping
15
Cut when the topping sets