Bolo de Fubá (Brazilian Cornmeal Cake)

Method

1. 1
   • polenta 200 g
   • butter 1 tbsp

   Prepare the tin — Heat the oven to 180C. Butter a 24 cm round tin and dust it with a spoonful of polenta, tapping out the excess so the crust stays sandy and fine.

2. 2
   • white sugar 250 g
   • egg 3
   • milk 3 dl
   • vegetable oil 1¼ dl

   Whip the eggs until pale — In a large bowl whisk the eggs and sugar for two or three minutes until pale, thick and foamy, then whisk in the oil and the milk in a steady stream until the mixture is smooth and loose.

3. 3
   • polenta 200 g
   • wheat flour 150 g
   • desiccated coconut 60 g
   • baking powder 1 tbsp
   • fennel seeds 1 tsp
   • salt ½ tsp

   Fold in the polenta — Tip in the polenta, flour, coconut, baking powder, crushed fennel seeds and salt. Whisk just until no dry pockets remain — the batter should pour like thick cream, and overworking it will toughen the crumb.

4. 4

   Bake the cake — Pour the batter into the tin and bake for 40-45 minutes, until the top is deep gold and slightly cracked and a skewer pushed into the centre comes out with a few moist crumbs.

   ⏱45 min
5. 5

   Turn out and cool — Let the cake settle in the tin for 10 minutes, then turn it out onto a rack. It is at its best barely warm, cut into thick squares with black coffee.

   ⏱10 min