Brazilian polenta cake

Bolo de fuba

Brazilian polenta cake

Brazilian polenta cake

Serves 6
Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 624 31%
  • Fat 16.7g 24%
  • Saturates 8.4g 42%
  • Sugars 65.7g 73%
  • Salt 1g 17%
  • Protein 11.4g 23%
  • Carbs 113g 43%
  • Fibre 1.9g -
Of an adult's reference intake
Recipe From

Book

By Thiago Castanho and Luciana Bianchi
Tap For Method

Ingredients

  • 75 g unsalted butter, plus extra for greasing , (at room temperature)
  • 120 g fubáor super-fine yellow polenta, plus extra for dusting
  • 4 large free-range eggs
  • 360 g caster sugar
  • 240 g plain flour
  • 4 teaspoons baking powder
  • 250 ml whole milk
Tap For Method
Recipe From

Book

By Thiago Castanho and Luciana Bianchi
Tap For Ingredients

Method

  1. Preheat the oven to 180°C/ 350°F/gas 4. Grease a loaf tin and dust with sifted polenta meal.
  2. In a large bowl, whisk the egg whites until frothy using an electric hand mixer. Gradually add the sugar and continue whisking until firm peaks form. Set aside.
  3. Sift together the flour, baking powder and fubá or polenta. Set aside.
  4. Beat together the butter and egg yolks until light and fluffy. Stir in the milk, then add the dry ingredients and beat until smooth.
  5. Fold the whisked egg whites into the batter using slow movements until well incorporated.
  6. Pour the batter into the prepared tin and bake for about 30 minutes or until a skewer inserted in the centre of the cake comes out clean.

Tips

The original cake is made with fubá, a very fine cornmeal available at Brazilian shops. If you are using polenta or other cornmeal instead, remember the finer the texture, the better.

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