Este bolo de natas e baunilha é a definição de simplicidade e sabor. Uma receita incrivelmente fácil e rápida, que usa natas em vez de manteiga para criar uma massa excecionalmente fofa e húmida. Com um perfume delicado a baunilha, é o bolo perfeito para um lanche de última hora ou para acompanhar um café, provando que não são precisos ingredientes complicados para um resultado delicioso.

Ingredientes (4 Pessoas)

  • 250 gr de açúcar
  • 200 ml de natas
  • 2 colheres de chá de essência de baunilha
  • 3 ovos grandes
  • 150 gr de farinha
  • 1 colher de chá de fermento em pó
  • manteiga para untar a forma
  • farinha para polvilhar a forma

Preparação

  1. Numa taça misture todos os ingredientes até ficar com uma mistura homogénea.
  2. Coloque depois numa forma com buraco ou retangular, previamente untada e polvilhada com farinha e leve ao forno previamente aquecido a 180º C.
  3. Deixe cozinhar cerca de 30 minutos ou até o bolo estar pronto – veja com um palito – para que não fique seco.
  4. Retire e deixe arrefecer um pouco antes de desenformar.

Ready for the easiest, fluffiest cake you’ll ever make? Here is the English version below.

Cream and Vanilla Cake

In Portuguese baking, some of the most beloved cakes (bolos caseiros) are the simplest ones. This Cream and Vanilla Cake is a perfect example of that philosophy. Its genius lies in its method: it’s a “one-bowl” wonder where all ingredients are mixed together at once, making it incredibly quick and fuss-free. The use of cream instead of butter or oil gives the cake a wonderfully rich flavour and an exceptionally moist, tender crumb.

This cake celebrates the beauty of simplicity. The delicate flavour of vanilla is the star, creating a comforting and aromatic bake that fills the kitchen with an irresistible scent. Its texture is light and fluffy, making it a perfect accompaniment to a cup of tea or coffee for a traditional Portuguese lanche (afternoon snack).

While delicious in its vanilla simplicity, this cake is also a fantastic base for other flavours. You could easily swap the vanilla extract for the finely grated zest of a lemon or an orange for a citrusy twist. It’s perfect served just as it is, but a simple dusting of icing sugar or a spoonful of fresh berries on the side can elevate it for a special occasion.

Ingredients (Serves 4)

  • 250g caster sugar
  • 200ml double cream
  • 2 tsp vanilla extract
  • 3 large eggs
  • 150g plain flour
  • 1 tsp baking powder
  • Butter, for greasing the tin
  • Flour, for dusting the tin

Method

  1. In a large bowl, combine all the ingredients. Mix with a whisk or electric mixer until you have a smooth, homogenous batter[1].
  2. Pour the batter into a bundt tin or a rectangular loaf tin that has been greased with butter and dusted with flour. Bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4)[1].
  3. Cook for about 30 minutes, or until a skewer inserted into the centre comes out clean. Be careful not to overbake, as you want the cake to remain moist[1].
  4. Remove from the oven and allow to cool slightly in the tin before turning it out.