Brazilian Cornmeal Cake (Bolo de Fubã)
Very finely ground cornmeal (fubã) is the secret to this sweet, light cake. Bolo de fubã has the taste and texture of a cake, and is very different from corn bread. Look for finely ground yellow cornmeal, often labeled “corn flour” (but not cornstarch).
Serves: 12Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 3 large eggs
- 1 cup corn oil
- 1½ cups buttermilk
- 1½ cups sugar
- 2 cups very fine cornmeal
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 Tbsp. baking powder
- ¼ cup powdered sugar
- Preheat the oven to 350°F. Grease and flour a tube pan, angel food cake pan, or Bundt pan.
- Place the eggs, corn oil, and buttermilk in a blender and mix well.
- In a small bowl, whisk together the sugar, cornmeal, flour, salt, and baking powder. Add dry ingredients to the blender in 3 parts, blending well after each addition. (If your blender is small, place the dry ingredients in a large bowl and whisk in the wet ingredients from the blender until well mixed.)
- Pour batter into prepared pan. Bake cake for 40–45 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove cake from oven and let cool in pan for 10 minutes. Remove cake from pan and sprinkle top of cake with powdered sugar while it is still warm.