Bolo de Fubá Cremoso (Creamy Cornmeal Cake)
A moist and creamy cornmeal cake that's naturally gluten-free and a delightful snack.
Ingredients
- 1 cup Cornmeal
- 2 cups Milk
- 1 cup Sugar
- 1/2 cup Vegetable Oil
- 3 large Eggs
- 1/2 cup Grated Parmesan cheese
- 1 tsp Baking powder
- 1/4 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C. Take a cake pan, and coat the inside with vegetable oil, then dust it lightly with cornmeal. Tap out any extra cornmeal.
- 2Measure the 1 cup of cornmeal, 2 cups of milk, 1 cup of sugar, 1/2 cup of vegetable oil, 3 large eggs, 1/2 cup of grated Parmesan cheese, 1 tsp of baking powder, and 1/4 tsp of salt into a blender.
- 3Secure the lid on the blender and blend all the ingredients until the mixture is completely smooth. This should take about 1 minute.
- 4Carefully pour the smooth batter from the blender into the prepared cake pan.
- 5Place the cake pan in the preheated oven. Bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the very center comes out clean, with no wet batter attached.
- 6Remove the cake pan from the oven and place it on a wire rack. Let the cake cool completely in the pan before attempting to remove it or serve it. This ensures the creamy texture sets properly.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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