Brazilian Cornmeal Cake

Cornmeal Cake

This classic Brazilian cornmeal cake is a delightful treat that has been part of every Brazilian childhood. Its light and fluffy texture, combined with the warmth of fresh-baked cake and less sweetness than some other cakes, makes it the perfect snack for morning or afternoon. There’s no magic trick to make this cake; it’s a very simple recipe with just cornmeal added to the batter.

If you're looking for a delicious and easy-to-make cake that is sure to impress at your next tea party, try this traditional Brazilian cornmeal recipe. I don’t have a recipe that’s exclusively mine, but this one is from one of my favorite Brazilian chefs, Rita Lobo. Her recipes always work for me! Let me know what you think if you try it.

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INGREDIENTS

Cake

• 1½ cup extra fine cornmeal

• 1 cup all-purpose flour

• 2 cups sugar

• 4 eggs

• 1 cup oil

• 1 cup milk

• 1 tbsp baking powder

• 1 pinch salt

• 1 tbsp fennel seeds (optional)

• Butter and all-purpose flour for greasing and coating the baking pan

INSTRUCTIONS

Cake

• Preheat the oven to 375 ºF (180 ºC)

• Grease the cake pan with butter and sprinkle flour until the pan is evenly covered. Remove the excess flour. Opt for the fluted cake pan (also known as an angel cake pan) if you have one.

• Blend the oil, sugar, milk, and eggs in a blender until smooth (about 5 minutes).

• Transfer this mix to a separate large bowl. Sift the cornmeal and flour into the mix, folding and mixing it delicately to avoid overmixing.

• Add the baking powder and salt (and optional fennel seeds) and incorporate them.

• Pour the batter into the cake pan and level it with a spatula.

• Bake it for about 30 min. Check for doneness by poking the cake with a toothpick or chopstick. If it comes out clean, it’s done. If it doesn’t, let it bake for a few more minutes.

• Let it cool down for about 15 min before removing it from the pan.

• Serve it and enjoy!

I highly recommend you try it with a cup of coffee or tea!

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