FreeFree recipe · Brazil's Most Searched Cakes
Brazilian Cornmeal Cake
A classic Brazilian cornmeal cake with a soft crumb and gentle fennel aroma, perfect with coffee.
- Yield
- 1 cake (24 cm) · 12 servings
- Prep
- 15 min
- Cook
- 40 min
- Resting / chilling
- 30 min
- Total time
- 1 h 25 min
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Ingredients
- 250 g fine cornmeal
- 120 g wheat flour
- 250 g sugar
- 150 g whole egg
- 240 ml whole milk
- 100 ml neutral vegetable oil
- 14 g baking powder
- 3 g fennel seeds
- 2 g fine salt
Method
- Preheat the oven to 180°C/350°F and prepare a 24 cm cake pan.
- Mix the eggs, sugar, oil and milk.
- In another bowl, combine the cornmeal, flour and salt.
- Add the wet ingredients to the dry ingredients and stir only until uniform.
- Mix in the fennel seeds.
- Fold in the baking powder last.
- Pour into the greased and floured pan and bake for 35 to 40 minutes.
- Cool for about 30 minutes before unmolding.
Presentation
Serve in simple slices to highlight its golden, slightly grainy crumb.
Suggested pairing
Filter coffee, café au lait or tea.
Storage
Store tightly covered for up to 3 days at cool room temperature or up to 5 days refrigerated.
Make ahead
Bake one day ahead and keep well wrapped.
Food safety
Bake until the center is firm and dry to the touch. Do not seal while still hot.
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