Bolo de Fuba (Brazilian Cornmeal Cake) Recipe
Enjoy this delicious recipe for sweet cornmeal cake with a cup of coffee as a perfect midafternoon snack.
- Serves: 12 persons
- 2cups cornmeal (corn flour; finely ground)
- 1cup all-purpose flour
- 1 ½cups sugar
- 1tablespoon baking powder
- 1cup of corn oil
- ½cup milk
- 1cup buttermilk
- 1teaspoon salt
- Optional: Powdered (confectioners) sugar for decoration
Step 1Preheat the oven to 350 F. Grease a Bundt pan or angel food cake pan lightly with butter or vegetable oil.
Step 2Place all of the ingredients except for the confectioners' sugar in a blender. Blend until well mixed.
Step 3Pour mixture into prepared pan. Place cake pan in the oven and bake for 35 to 45 minutes, or until the cake has risen and the middle of the cake springs back to the touch.
Step 4Remove cake from oven and let cool in the pan for 5 to 10 minutes. Loosen cake from the sides of the pan with a knife, then invert the cake onto a plate. Place the cake right side up, and dust with confectioners' sugar before serving.
Step 5Wrap cake well with plastic wrap and store in the refrigerator up to five days.