The first cake I ever made was a cornmeal one, made with corn flour (not corn starch – the same corn flour used in these tartlets), which is a very common ingredient here in Brazil. “Bolo de fubá” is one of the most beloved cakes we have here, a favorite of many and it goes particularly well with coffee – I was always a tea kind of girl, coffee is something I have learned to enjoy in the past few months.
I guess I was feeling a big nostalgic last week, for I felt a sudden urge to bake a bolo de fubá – so here it is. It is a very simple cake, prepared with the help of a blender, also something very common here in Brazil. It is also best served on the day it is made, and it tastes delicious still warm from the oven – I should know, because I ate several slices in a row – shame on me. 🙂
Simple cornmeal cake (“bolo de fubá”)
slightly adapted from here
soft unsalted butter, to prep the pan
1 cup (140g) all purpose flour
1 ½ cups (210g) corn flour (fine cornmeal – fubá) – not corn starch, the same corn flour used in these tartlets
pinch of salt
4 large eggs
1 cup (240ml) canola oil
1 cup (200g) granulated sugar
1 cup (240ml) plain yogurt
1 tablespoon baking powder
Preheat the oven to 180°C/350°F. Butter and flour a 25cm, 10-cup capacity (10in) Bundt or ring pan.
In a large bowl, sift together the all purpose flour, corn flour and salt. Set aside.
Place the eggs, oil, sugar and yogurt in a blender and mix until smooth, about 5 minutes. Pour over the dry ingredients in the bowl and whisk gently until smooth. Whisk in the baking powder.
Pour batter into prepared pan. Bake for 30-35 minutes or until golden and risen and a skewer inserted in the center of the cake comes out clean. Cool in the pan over a wire rack for 15 minutes, then carefully unmold onto the rack and cool completely (this cake tastes absolutely delicious warm).
This cake is best served on the same day it is made – I found it a bit on the dry side on the following day.
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