How to make Bolo de Fuba (Corn Cake)
Hi Guys,
We are back with our Cakes Around the World series and this month we are in Brazil enjoying the ultimate breakfast cake!
The Bolo de Fuba is a traditional breakfast cake (although in truth it also makes for a great tea time cake too) made from finely ground cornmeal. It is ubiquitous in Brazil and is eaten during festival days such as the Festas Juninas, but even more commonplace at breakfast or with a midday coffee. It is a delicious, crumbly, melt in the mouth cake, fragrant with the scent of corn and an ideal munch for ‘breaking the fast’.
Whilst researching this cake It appears that this basic recipe ( for yes it is a doddle and a delight to make) is one that many adapt and play with. Most families in Brazil seem to have their own personal take on the recipe. The most common variation is to make this already moist cake ‘ bem cremosa’ or extra creamy. This is achieved by adding in grated coconut or wait for it…. grated parmesan for extra richness. It is also common to see it paired with a guava paste, exotic fennel for an aniseed twist or covered in a citrus syrup like I have done in this recipe.
At its heart, the Bolo de Fuba is a plain beauty. What I call a real “bread and butter” type cake..free of fancy adornment and so commonplace in Brazilian culture it is found in every bakery and even in ready mix, box form at the supermarkets there. However it is SO easy to make I urge you to give it a go. Breakfast will never be the same again!
Makes one 10 inch Bundt Cake
TIPS: Use the finest cornmeal or polenta you can find as you don’t want a gritty cake!
You can adapt the flavour of your corn cake - swap the orange for lime , or leave out altogether and add a teaspoon of vanilla paste into the batter for a more simple flavour.
Grease your bundt tin extremely thoroughly! This is especially crucial if you have an intricate pattern on it like the one used in this recipe.
FOR THE CAKE
Fine Polenta or Corn Meal 190g
Sifted Plain Flour 190g
Golden Caster Sugar 340g
Baking Powder 3 ¾ tsp
Salt 1.2 tsp
Organic Eggs 3
Double Cream 180ml
Warm Water 180ml
Groundnut oil 180ml
Orange Zest from 2 oranges
ORANGE SYRUP
Juice of 2 oranges
100g icing or fine whit caster sugar
KIT NEEDED
Electric Whisk or Cake Mixer
10 inch Bundt Cake Tin
INSTRUCTIONS
Preheat the oven to 160C/ 325F.
Use a cake mixer with a paddle attachment if you have one, otherwise a handheld electric mixer is fine.
Prepare your bundt tin well to make sure the cake doesn’t stick. Line it with cake release spray or oil and flour.
In your cake mixer combine the flour, polenta, sugar, baking powder, salt and add in the orange zest. Mix until well combined.
In a jug combine all the wet ingredients and then with the mixer turning slowly pour in the wet ingredients to the dry.
Mix until combined but do not over mix. The batter will be quite liquid but this is fine. Pour into the prepared bundt tin and bake in a preheated oven for 50 - 55 minutes.
Remove from the oven, place on a rack and allow to cool in the tin for 20 minutes before turning out and allowing to cool completely.
To make the syrup dissolve the sugar and orange juice in a pan over the heat until a little syrupy. Allow to cool for a few minutes. Make some holes in the cake with a cocktail stick to allow the syrup to soak in. Carefully spoon the syrup over the cooled cake and allow to sit for a couple of hours before serving.
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