Bolo de Fubá

Name: Bolo de Fubá
Cook time: 55 min
Total time: 55 min
Yield: 10 servings
Cuisine: Brazilian
Ingredients: 0.3 Egg; 20 G Granulated Sugar; 24 ML Milk; 12 ML Vegetable Oil; 15 G Fubá; 12.5 G All-purpose Flour; 1.2 G Baking Powder; 0.025 TSP Salt; 0.1 TSP Fennel Seeds; 0.1 TBSP Fubá; 0 free Butter

This classic Bolo de Fubá is a tender, slightly crumbly Brazilian cornmeal cake with a delicate hint of fennel that lifts the flavor into something memorable. It’s simple to make, rustic in texture and perfect with coffee for breakfast or as an afternoon treat. The cake develops a golden crust while staying moist inside.

This classic Bolo de Fubá is a tender, slightly crumbly Brazilian cornmeal cake with a delicate hint of fennel that lifts the flavor into something me... Show more

4.0

•⏳55min•👨‍🍳Easy

vegetarian

~0,10€ / serving

easy

kid friendly

comfort food

potluck

brazilian

Method

Heat the oven

Heat your oven to 350° F and place a rack in the center so the cake bakes evenly.

Prepare the pan

Generously grease a 9-inch round cake pan with Butter, making sure to cover the bottom and sides well. Add Fubá and tilt, tap, and rotate the pan until it is lightly coated, then knock out any excess.

Whisk the wet ingredients

In a large bowl, crack in the Eggs and whisk until smooth. Add the Granulated Sugar, Milk, and Vegetable Oil, then whisk for 1 to 2 minutes until the mixture looks well blended and the sugar has started to dissolve.

Mix in the dry

Add the fubá, All-purpose Flour, Baking Powder, Salt, and Fennel Seeds. Whisk gently just until there are no dry pockets left and the batter is smooth and pourable; a few tiny lumps are fine.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake at 350° F for 30 to 40 minutes, until the cake is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool in the pan

Let the cake rest in the pan for 10 minutes so it can firm up and release more easily. If needed, run a thin knife around the edge, then carefully invert the cake onto a plate or rack.