This adaption is based on a recipe from the following website http://southamericanfood.about.com/od/breads/r/Bola-De-Fuba-Brazilian-Cornmeal-Cake.htm
According to the website “Brazil is known for its wonderful cakes, and bolo de fubá is one of the most loved. A slice of this light, sweet cornmeal cake goes perfectly with your morning or afternoon coffee”.
What I liked was that I could make it all in a blender.. and use up some of the cornmeal I had laying around. This version I made was supper moist and sticky – but I think it could have used either a syrup or maple glaze on the top.
Note – the suggest you use the most finely ground cornmeal you can find, so that the cake will have a delicate, light texture. In this case you don’t want the more grainy and crumbly texture the regular stuff
Prep Time: 10 minutes, Cook Time: 45 minutes
- 2 cups finely ground cornmeal (corn flour)
- 1 cup all purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 cup corn oil
- 1/2 cup olive oil
- 1/2 cup Mocha Mix non dairy creamer
- 1 cup Almond Milk with 1 tb white vinegar ( original recipe called for Buttermilk – but I had none around)
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon of vanilla extract
- 2 tablespoons real maple syrup
- Powdered (confectioners) sugar for decoration
- Preheat the oven to 350 degrees. Grease a Bundt pan or angel food cake pan lightly with butter or vegetable oil.
- Place all of the wet ingredients in the blender. Blend until well mixed.
- Slowly add the sugar, salt, baking powder, then the flour and cornmeal. (You may want to consider doing this in two batches)
- If it look alike it isn’t moving – stop, unplug the blender and scrape down with a spoon. Then blend more until well mixed
- Let sit for 10 min at room temperature.
- Pour mixture into prepared pan.
- Place cake pan in the oven and bake for 45 minutes, or until cake has risen and the middle of the cake springs back to the touch.
- Remove cake from oven and let cool in the pan for the full 10 minutes. Loosen cake from the sides of the pan with a knife, then invert the cake onto a plate.
- Place the cake right side up.
- Once it is cool or barely warm – dust with powdered sugar before serving or add your glaze.
I am thinking the Rosemary syrup from the gluten free pear cornmeal cake would also work with this. Store cake in the refrigerator for four to five days, wrapped well with plastic wrap.
Comments from friends said that it was great dry toasted in a skillet (its crumbly so the toaster may be a problem) with butter added. Others said the heated it up in the microwave to good results. Since I like the texture – I just went with warm or cool toppings of various types.