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Cornmeal cake (called “Bolo de Fubá”) is really popular during Brazilian winter festivities (called “Festa Junina”). Since June is the month when corn crops are harvested, the majority of Festa Junina dishes (both sweet and savoury) are made of corn, including the classic Bolo de Fubá.
This Brazilian Cornmeal cake recipe is from my cousin (like my sister) Helo. And yes, there is parmesan cheese in the ingredients, I was surprised seeing that myself, but it works! I would not change a thing! Use the most finely ground cornmeal you can find so that the cake will have a delicate, light texture.
My family loves this cake, especially my daughter. It is super moist, sweet, and full of corn flavour!
It goes great with a cup of coffee. In Brazil, it is a staple for breakfast or for an afternoon snack with coffee. You can also eat it for dessert.
The smell is mind-blowing! As the cake cooks in the oven, it fills the kitchen with a sweet, warm aroma.
You will find that the hardest part is to wait for it to cool! I love it when still warm.
The best thing about this cake is how easy and fast it is to make it from scratch! It’s a dump-and-blend and no mixer needed, as most Brazilian cakes use the blender instead. It is a breeze to make! You can get this cake in the oven in about 5 minutes―as fast as it takes you to gather the ingredients. It is pretty much effortless with minimum cleanup. I don’t know about you, but for me, this is a dream come true!
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- 3 Eggs
- ½ cup Oil
- 1 cup Milk
- 1 1/3 cup Sugar
- 1 1/3 cup Cornmeal
- 1 1/3 cup All-purpose flour
- 1 tbsp Parmesan
- Fennel - 1 teaspoon of seeds or ½ teaspoon of powder
- 1 tablespoon Baking powder
- 150 g Guava Paste - in cubes
- Add the eggs, oil, milk, and sugar to a blender and mix until well blended.
- Gradually add the cornmeal and flour and blend until you get a smooth dough.
- Transfer to a bowl and add the Parmesan and fennel and mix.
- Add the baking powder and stir carefully until completely incorporated.
- Pour mixture into a greased and floured rectangular baking pan.
- If desired, spread guava paste cubes on top (they will penetrate).
- Bake in a preheated oven at 180°C (350°F) for about 40 minutes until golden brown or until a toothpick or cake tester inserted into the center of the cake comes out clean.
- If you wish, sprinkle a mixture of sugar and cinnamon, let cool for at least 15 minutes before serving.
- Cut into squares.
The variations include cakes made of cornmeal, fresh corn, canned corn. Some people like to add coconut, coconut milk or cheese, for a moister, richer cake. You can also stir your favourite seeds or walnuts into the blended batter before pouring into the pan if desired. As I suggested in the ingredients, you can make this classic cake even more delicious by adding some guava paste (also really popular in Brazil). There is also an option to add guava syrup over it. Or, if you’re not too keen on going overboard with guava-ness, you can dust some powdered sugar or a mixture of sugar and cinnamon over it! You could eat a different cornmeal cake every day and never get sick of it!
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