← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 200 g fine yellow cornmeal (fubá mimoso)
• 120 g plain flour, plus extra for the tin
• 300 g Sugar
• 4 Eggs
• 200 ml neutral vegetable oil
• 240 ml Milk
• 1 tbsp Baking powder
• 1 tsp anise or fennel seeds (optional)
• 1 pinch Salt
• 1 tbsp butter, for the tin

Method

1. Heat the oven to 180°C (350°F). Butter a 22–24 cm bundt or ring tin well and dust it with flour.
2. Put the eggs, oil, milk and sugar in a blender and blend for 2 minutes, until pale and frothy.
3. Add the cornmeal, flour and salt and blend for 1 minute more, scraping down once, until smooth. Pour into a bowl and fold in the baking powder and anise seeds with a spatula.
4. Pour into the tin and bake for 40–45 min, until risen and golden and a skewer pushed into the middle comes out clean.
5. Cool in the tin for 10 min, then turn out onto a rack. Serve warm or at room temperature with coffee.

Tips

• Use the finest cornmeal you can find; coarse polenta makes a gritty cake.
• For bolo de fubá cremoso, add 200 ml more milk and 50 g grated parmesan: it bakes with a custardy middle layer.

Sources

Written in our own words after cross-checking these recipes:

Panelinha Camila Made