Bolo com Baunilha e Nata (Vanilla and Cream Cake)

This cake is great for afternoon tea.

This cake can be topped with glaze, dusted with confectioners' sugar, or served plain. Maria Lawton

Serves 12 to 16

For the Cake

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 3 large eggs
• 1 1/3 cups granulated sugar
• 1 cup heavy cream
• 2 teaspoons pure vanilla extract

For the Glaze

• 3 cups confectioners’ sugar
• 4 to 5 tablespoons milk
• Zest of 1 lemon

To make the cake:

Preheat oven to 350 degrees F. Grease and flour a small pan or 6-cup Bundt pan.

In a medium bowl, add the flour, baking powder, and salt. Whisk together and set aside.

In a large bowl, add the eggs and sugar. Using a hand mixer, beat them together. Add the heavy cream and vanilla, and continue to mix together until well blended.

Mix in the dry ingredients. Beat together until everything is well mixed.

Pour the mixture into the pan and bake for 35 to 45 minutes, depending on the oven. Insert a toothpick or a skewer to ensure that it is cooked all the way through. If it comes out clean, then it’s done! Remove from the oven, and let cool slightly before unmolding.

Once the cake is unmolded, let it cool completely before adding the glaze. If you don’t want a glaze, you can always dust the cake with confectioners’ sugar.

To make the glaze:

In a medium bowl, whisk together the confectioners’ sugar and milk. You can always adjust the thickness of the glaze by adding more milk. I usually start with 4 tablespoons. Add the lemon zest and mix well.

Pour the glaze on top of the cooled cake.

I like glazing a few hours before serving. That way the glaze slightly hardens and adds another delicious twist. Serve and watch everyone enjoy it!

Recipe reprinted with permission from “At My Portuguese Table: Azorean Cooking and More“ by Maria Lawton. Published by Peter E. Randall Publisher.