Creamy cornmeal cake (Bolo de fubá cremoso)
The cornmeal cake is a traditional dessert, part of the celebrations of St John the Baptist day in June, in Brazil. This cake is made with fubá (a word from the Kimbundu language in Angola), which is very similar to cornmeal. Today there are versions of this cake appreciated practically all over the world… In fact, nothing can beat having this cake for breakfast, accompanied by a nice cup of Brazilian coffee; but of course it also makes a great afternoon snack ... the fact that this recipe is so easy to make is also a blessing! This version of the cake uses baking powder and some white wheat flour in addition to the cornmeal, which is not necessarily the case in all recipes.
Making a Creamy Cornmeal Cake
* 2 cups milk
* 1 can sweet condensed milk
* 3 eggs, at room temperature
* 1 and 1/2 cups (300 g.) sugar
* 1 cup (170 g.) precooked cornmeal (fubá)
* 3 tablespoons (24 g.) white flour
* 2 tablespoons (30 g.) of butter, softened
* 1 tablespoon (8 g.) baking powder
* 1 cup grated minas cura cheese, (substitute with mozzarella)
* 1 pinch of salt
1) To the bowl of your blender, pour the milk, the condensed milk, the eggs, sugar, flour, white flour, butter, grated cheese and a pinch of salt. Blend well to form a smooth, homogenous mixture.
2) Preheat the oven to 350 ˚F (175 ˚C). Add the baking powder, mix until dissolved.
3) Put the mixture into a greased and floured baking pan, and bake in your moderately preheated oven for about 45 minutes, or until the top of the cake has become golden brown.
Take out of the oven and let it cool down for 10 minutes. Your cake is ready: you can serve immediately.