Creamy Cornmeal Cake (Bolo de Fubá Cremoso)
A traditional Brazilian cornmeal cake known as Bolo de Fubá Cremoso, made effortlessly in a blender. It naturally separates while baking into three distinct layers: a soft cake top, a luscious creamy custard-like center, and a tender cornmeal base.
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🍳 Cooking Flow
Grease and coat a baking dish with butter and fine cornmeal. → Blend eggs, sugar, milk, melted butter, flour, cornmeal, parmesan, coconut, and baking powder in a blender. → Pour the liquid batter into the baking dish. → Bake at 350°F (175°C) for 50-60 minutes until set with a gentle jiggle. → Optionally broil briefly for color, let cool to set, slice, and serve.
Cooking Steps
Brief Cooking Order
Grease and coat a baking dish with butter and fine cornmeal. → Blend eggs, sugar, milk, melted butter, flour, cornmeal, parmesan, coconut, and baking powder in a blender. → Pour the liquid batter into the baking dish. → Bake at 350°F (175°C) for 50-60 minutes until set with a gentle jiggle. → Optionally broil briefly for color, let cool to set, slice, and serve.
Introduction
A traditional Brazilian cornmeal cake known as Bolo de Fubá Cremoso, made effortlessly in a blender. It naturally separates while baking into three distinct layers: a soft cake top, a luscious creamy custard-like center, and a tender cornmeal base.
Step 1
Grease a rectangular glass baking dish thoroughly with softened butter, then coat the interior with fine cornmeal, tapping out any excess.
Step 2
Add eggs and sugar into a blender jar and blend until combined.
Step 3
Pour in the milk and melted butter, then blend again until smooth.
Step 4
Add the all-purpose flour and fine cornmeal into the blender and blend to incorporate.
Step 5
Add grated parmesan cheese and unsweetened shredded coconut, then blend briefly to mix.
Ingredients List
Important Notes
The batter will appear very thin and liquid; this high proportion of liquid is necessary to create the signature creamy custard center.
Always add the baking powder last and mix briefly to prevent over-activating or deflating the leavening agent.
When done baking, the center should still have a gentle jiggle; do not overbake or the creamy layer will dry out.
Allow the cake to cool down completely so the layers can properly set before slicing; it can also be chilled in the refrigerator for a firmer creamy layer.
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