Who can resist a warm and delicious Brazilian cornmeal cake? Brazil is known for its wonderful cakes, and bolo de fubá is one of the most loved in my country.
A slice of this light, sweet cornmeal polenta cake goes perfectly with your morning or afternoon coffee/tea.
The cornmeal cake is typical from Minas Gerais, where I come from, but this cake was first created by the Africans.
During the colonial period, the Portuguese people brought slaves to Brazil which came from Africa. The Brave African people gave us many treasures, including cakes and other dishes that are derived from corn, and today it is still part of Brazilian cuisine.
In fact, the word “fubá” is actually an African word that means “flour” which is made with corn.
Instead of the British afternoon tea, we have afternoon coffee! ???????? I’m sure you know coffee is a big deal in Brazil and it is consumed after every meal, even after dinner.
During “cafézinho da tarde” (afternoon coffee) – cakes, pastries and breads are generously served with coffee, and this cake (bolo de fubá) is one of the most popular … What I miss most about Brazil is the afternoon coffee from Minas Gerais…There’s nothing like Brazilian coffee!
I have made this recipe using a traditional style from Minas Gerais, I just gave it a modern touch by replacing the milk with Yogurt, it was a winning exchange!! I also re-balanced the recipe taking into account the local South African ingredients that I could find … I hope you enjoy it.
BRAZILIAN CORNEMEAL CAKE/ FUBÁ CAKEDifficulty: Easy
1 cup (270g ) yogurt
1 1/4 cup ( 260g ) sugar
1 tsp ( 15g ) baking powder
1 cup ( 150g ) fubá
1 cup ( 150g ) Cake flour
125 ml of sunflower oil
1 pinch of salt
Cinnamon and sugar for the crust ( to taste )
- Prepare your mice en place
- Preheat the oven to 180°C. Grease a bundt tin and dust with sifted cornmeal.
- In a Blender Cup, put the eggs, Oil, Sugar and yogurt.
- Blend for 3 minutes. Pour the liquid mixture in a bowl and sieve all your dry ingredients on top, mixing gently with a fouet. Put the mixture in the prepared baking tin. Add sugar and cinnamon on top. I use 20g sugar and 3 g cinnamon.
- Bake at 180 for 25 minutes or until your whole house is smelling of cake.
- The original cake is made with fubá, a very fine cornmeal available at Brazilian / Portuguese shops. If you are using polenta or other cornmeal instead, remember the finer the texture, the better.
Corn is a multifaceted food. When it is in the form of dry grain, it is considered a cereal. When fresh, it is recognized as a vegetable. It is also consumed in different ways, whether as porridge, cream, cake, popcorn and even in simpler options, as an ingredient for salads.
Unlike other cereals, such as rice and wheat, which are refined in the industrialization process, corn preserves its husk, which is very rich in fiber, essential for the elimination of toxins from the human body.
Its benefits are diverse: ranging from increased immunity, to reduced risk of cancer, due to the antioxidants present in the cereal.
In addition to fibers, which help prevent digestive diseases, It is also rich in vitamin A, B vitamins (B1 and B5), iron, potassium, phosphorus, calcium, magnesium and cellulose, in addition to essential fatty acids. It provides the necessary calories for the body’s daily metabolism.
My favorite way to consume corn is in a CAKE!!???? You should include more corn and its flours in your dietary!! ????????????