Cornmeal Cake (Bolo de Fubá)
Category: Desserts
Servings: 1 (Whole Cake)
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornmeal (Farina di mais) | 200g |
| All-purpose flour (Farina 00) | 200g |
| Whole milk (Latte intero) | 250ml |
| Eggs (Uova) | 3 |
| Butter (Burro) | 150g |
| Sugar (Zucchero) | 200g |
| Wildflower honey (Miele millefiori) | 80g |
| Baking powder (Lievito in polvere per dolci) | 16g |
| Powdered sugar (Zucchero a velo) | To taste |
Instructions
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Prepare the Ingredients: Begin by removing the butter and eggs from the refrigerator at least two hours before you start baking, ensuring they reach room temperature. This step is crucial to ensure smooth mixing and better results in the final texture of your cake.
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Mix the Dry Ingredients: In the bowl of a stand mixer, combine the cornmeal and sugar. Add the softened butter to the dry mixture and begin mixing. Continue until the mixture reaches a smooth, cohesive texture.
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Add the Wet Ingredients: Gradually add the fresh milk and wildflower honey to the mixture. Mix on low speed until well combined.
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Incorporate the Dry Flour and Baking Powder: In a separate bowl, sift the all-purpose flour with the baking powder. Add this sifted flour mixture to the wet ingredients in the stand mixer. Continue to mix for about 5 minutes, using the paddle attachment to ensure the batter becomes light, fluffy, and evenly blended.
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Prepare the Baking Pan: Grease and flour your baking pan, ensuring the cake comes out easily after baking. Once the batter is ready, carefully pour it into the pan. You can use a spatula to evenly distribute the batter across the surface, ensuring an even rise during baking.
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Bake the Cake: Preheat your oven to 180°C (350°F). Place the pan in the oven and bake for approximately 35–40 minutes or until a toothpick inserted into the center comes out clean. The top of the cake should be lightly golden and spring back when gently touched.
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Cool and Serve: Once baked, remove the cake from the oven and let it cool for a few minutes before transferring it to a cooling rack. Once fully cooled, dust the top of the cake with powdered sugar to add a touch of sweetness and decoration.
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Enjoy: Slice and serve the Cornmeal Cake (Bolo de Fubá) for a delicious, comforting dessert that pairs wonderfully with tea or coffee. Its light, airy texture combined with the subtle sweetness of honey and cornmeal makes it a delightful treat for any occasion.
Tips:
- For an extra flavor twist, you can substitute the wildflower honey with other types of honey or even add a touch of vanilla extract.
- This cake also pairs wonderfully with a dollop of whipped cream or fresh berries for added indulgence.
- To store, keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Enjoy your homemade Cornmeal Cake (Bolo de Fubá), a perfect example of rustic sweetness with a delightful texture that will surely impress your guests!
