Brazilian cakes are not generally frosted (with the exception of birthday and wedding cakes), and this one is no exception.
Who Granny Maria was exactly is unknown. But she's forever immortalized in this eponymous cake.
RECIPE - Granny Maria's Cornmeal Cake
12 portions
4 large eggs, preferably free-range
2 cups granulated sugar**
1 cups all-purpose flour
1 cup yellow cornmeal (fubá)
3 Tbsp. unsalted butter
1 cup whole milk
4 tsp. baking powder (fermento)
** Brazilians like things very sweet, this quantity can be reduced if desired
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Separate the eggs. With hand or electric beater, beat the egg whites to soft peak stage. Add the sugar and continue to beat. While beating add the egg yolks one at a time, followed by the butter and milk, then the flour and cornmeal, a bit at a time. Finally add the baking powder, then beat for one more minute.
Grease a cake pan with softened butter, then dust with flour. Pour the cake batter into the pan, place in a preheated 350 degree oven for 30 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Turn out the cake onto a wire grid, and let cool completely. Once cooled, you can sprinkle the top of the cake with powdered sugar, if desired.