Brazilian recipe
Brazilian Cornmeal Cake (Bolo de Fubá)
A beloved Brazilian staple, this classic cornmeal cake hits the spot with its soft, crumbly texture and comforting flavour—perfect for afternoon tea.
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Ingredients
4 eggs
2 cups caster sugar
3 tablespoons butter
1 cup milk
2 cups plain flour
1 cup fine cornmeal (fubá)
4 teaspoons baking powder
2 cups caster sugar
3 tablespoons butter
1 cup milk
2 cups plain flour
1 cup fine cornmeal (fubá)
4 teaspoons baking powder
Where to find ingredients
You can find most of these staples at any major Australian supermarket like Coles or Woolworths. For the cornmeal, look for 'fine polenta' or 'fine cornmeal' in the baking or international aisle. If you can't find 'fubá' specifically, fine polenta is the perfect local substitute to achieve the authentic texture.
Preparation method
- Whisk the egg whites in an electric mixer until stiff peaks form
- Gradually beat in the sugar while continuing to mix
- Mix in the egg yolks until well combined
- Add the butter and beat until creamy
- Pour in the milk while the mixer is running on low
- Gently fold in the flour and fine cornmeal
- Mix until the batter is smooth and well incorporated
- Lightly fold in the baking powder with a spatula or large spoon
- Pour the batter into a pre-greased baking tin
- Pop it into a preheated oven at 180°C
- Bake for about 30 minutes until golden and cooked through
Observations
This traditional cornmeal cake is a true family favourite in Brazil, cherished for its light, fluffy crumb and how incredibly simple it is to whip up. It is the ultimate afternoon treat when paired with a fresh cuppa.
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