Traditional Brazilian Cornmeal Cake (Bolo de Fubá)

Cornmeal Blender Batter

• 3 whole medium eggs
• 2 cups granulated sugar (360g)
• 2 cups fine yellow cornmeal / fubá mimoso (260g)
• 3 level tablespoons all-purpose flour (essential structure binder)
• 1/2 cup neutral vegetable oil (100ml)
• 1 cup whole milk (200ml)
• 1 tablespoon baking powder (15g)
• 1 teaspoon whole fennel seeds / anise seeds (optional, traditional farm touch)

Blending the Batter

1. 1

   Preheat your oven to 180°C (350°F). Butter a 9-inch tube bundt pan and dust with a mixture of fine cornmeal and granulated sugar to form a sweet golden crust.

2. 2

   In a blender jar, combine eggs, whole milk, vegetable oil, and sugar. Blend for 2 minutes until creamy and pale.

3. 3

   Add the fine cornmeal and the 3 tablespoons of all-purpose flour. Blend again for 1 to 2 minutes until a silky, bright yellow batter forms.

4. 4

   Turn off the blender, add the baking powder and fennel seeds (if using), and pulse gently for 3 seconds (or fold with a spatula) just to combine.

Baking and Serving

1. 5

   Pour batter into the prepared pan and bake at 180°C (350°F) for 35 to 45 minutes.

2. 6

   Test with a wooden skewer in the center: it should emerge clean, with the top golden-yellow and springing back lightly.

3. 7

   Allow to cool in the pan for 15 minutes, then invert onto a serving platter.

4. 8

   Slice warm and serve with a fresh cup of hot black coffee.