With the 2016 Summer Olympics and Paralympics officially over, it’s time to look onwards to Japan’s 2020 games, but not before getting to experience a sweet taste of Brazil – Bolo de Fuba.
Bolo de Fuba is a Brazilian cornmeal cake which is served at breakfast or as an afternoon snack. Paired with a whipped topping and berries, it can also make a great base for a light and fresh dessert.
This cake is so versatile, you can add your own variety of ingredients to create your own “slices of heaven,” depending on your preferred sweetness and consistency levels. The best part – preparation is quick, as you basically throw most ingredients into a blender!
While some use shredded coconut or shredded cheese (commonly, Parmesan) for a richer, creamier texture, this recipe is a bit more middle-of-the-road, offering a moist cake which can be easily accompanied by a light topping or enjoyed plain with a cup of coffee.
Servings: 1 cake, serves 12
- 2 cups finely ground cornmeal (corn flour)
- 1 cup all purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 cup corn or canola oil
- 1/2 cup milk
- 1 cup buttermilk
- 3 eggs
- 1 teaspoon salt
- Powdered sugar (optional)
- Preheat the oven to 350ºF. Lightly grease a Bundt pan with butter or vegetable oil.
- Except for the powdered sugar, place all of the ingredients in a blender and blend until it forms a smooth batter.
- Pour mixture into the prepared Bundt pan and place in the oven to bake for about 35-45 minutes, or until the cake has risen and springs back to the touch.
- Remove cake from oven and let cool in the pan for 5-10 minutes.
- Gently loosen cake from the sides of the pan with a knife, then invert it onto a plate. Turn the cake right side up, and optionally dust with powdered sugar.
This cake should be wrapped and stored in the refrigerator. It keeps well for up to 4 or 5 days.
NOTE: For a delicate, light texture, make sure to use the finest ground cornmeal.
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