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Brazilian Cornmeal cake Fast2eat

Brazilian Cornmeal cake Fast2eat
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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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Brazilian Cornmeal cake Fast2eat
Prep Time: 5 minutes
Cook Time: 45 minutes
Delicious, slightly warm, or at room temperature, this Brazilian Cornmeal Cake is similar in texture to cornbread, only sweeter and moister instead. Try it and let me know what you think.
Servings: 24 squares
Author: Susana Macedo

Ingredients

  • 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

Filling (Optional)

Topping (Optional)

  • Sugar
  • Cinnamon

Instructions

  • 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.

Video

Notes

Leftover
This cake will stay fresh, covered for a few days at room temperature. However, it will start to stale after that.
If it’s not completely gone in 2-3 days, wrap it in plastic wrap or place it into a zip-top bag.
If you refrigerate it, it will stay good for up to a week!
This cake freezes well for 2-3 months. After that, allow it to thaw at room temperature.
You can also warm it in the oven for a few minutes, wrapped in aluminum foil if you prefer the warm cake.
Variations:
There are many recipes for bolo de fubá (cornmeal cake), and most are pretty similar.
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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Course : Breakfast, Breakfast & Brunch, Snack
Cuisine : Brazilian
Keyword : Baking, Brazilian, Brazilian Cornmeal cake, Brazilian dessert,, Brazilian recipe, Cake, Coffee cake, cornmeal, Cornmeal cake, Easy, easy cornbread, easy cornmeal cake, Easy Dessert, Easy Recipes, easy-to-prepare, Fast, Quick, quick & easy, quick and easy, Quick Recipes, Sweet, Tea cake, Winter favourites

Nutrition

Calories: 167kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 17mg | Potassium: 111mg | Fiber: 1g | Sugar: 12g | Vitamin A: 49IU | Calcium: 41mg | Iron: 1mg
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