|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 2g||6%|
|Total Sugars 27g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Brazil is known for its wonderful cakes, and bolo de fubá is one of the most loved. A slice of this light, sweet cornmeal cake goes perfectly with your morning or afternoon coffee.
The best thing about this cake is that you can mix it all up in the blender, then just pour it into a cake pan. Standing mixers for household use were not always widely available in South America, so people often just use the blender instead. It works perfectly for this recipe. You can get this cake in the oven in about 5 minutes―as fast as it takes you to gather the ingredients.
There are many recipes for bola de fubá, and most are pretty similar. Some people like to add coconut or cheese, for a moister, richer cake (bola de fubá cremosa). Use the most finely ground cornmeal you can find, so that the cake will have a delicate, light texture. In this case, you don't want the more grainy and crumbly texture of regular cornbread.
Preheat the oven to 350 F. Grease a Bundt pan or angel food cake pan lightly with butter or vegetable oil.
Place all of the ingredients except for the confectioners' sugar in a blender. Blend until well mixed.
Pour mixture into prepared pan. Place cake pan in the oven and bake for 35 to 45 minutes, or until the cake has risen and the middle of the cake springs back to the touch.
Remove cake from oven and let cool in the pan for 5 to 10 minutes. Loosen cake from the sides of the pan with a knife, then invert the cake onto a plate. Place the cake right side up, and dust with confectioners' sugar before serving.
Wrap cake well with plastic wrap and store in the refrigerator up to five days.