the classic recipe
Brazilian cornmeal cake
Brazilian cornmeal cake is the scent of the countryside brought into the city — ground corn, fennel seeds, milk, sugar caramelizing at the edges. A porous crumb, pale-yellow interior, a flavor that calls for unsweetened black coffee alongside. The fennel is no afterthought: it is what sets this cake apart from every other cornmeal cake in the world.
yields 12 servings·399 kcal per serving·cuisine Brazilian
The traditional recipe
Instructions
Preheat the oven to 180 °C (350 °F). Grease a 25 cm bundt pan with butter and dust with cornmeal or flour; tap out the excess.
Add the eggs one at a time to the blender, followed by the oil, sugar, and milk. Blend for 3 to 5 minutes until smooth and slightly aerated.
Transfer the blended mixture to a large bowl. Sift the cornmeal and wheat flour together over the liquid mixture.
Fold with a whisk or spatula using gentle strokes until fully incorporated and lump-free.
Add the pinch of salt and the fennel seeds. Stir lightly to distribute.
Finally, add the baking powder and fold in with no more than 3 to 4 spatula strokes — do not overwork the batter after adding the leavener.
Pour the batter into the prepared pan and level the surface with a spatula.
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean and the surface is golden. Do not open the oven during the first 25 minutes.
Remove from the oven and let rest 15 minutes before unmolding. Serve at room temperature, ideally alongside unsweetened black coffee.
Who this dish is for
See what changes in this kind of dish for your moment: