Bolo de Fubá, cornmeal cake, is a Brazilian traditional dessert served during the “Festas Joaninas” in honor of Saint John the Baptist, Saint Peter and Paul and celebrating the corn harvest which occurs in the month of June. It is a pound cake, sweet and delicious, and is often served warm with Guava confiture on top and a delicious cup of Brazilian coffee. Memories!
The word “fubá”, means “flour” in Kimbundo (aka Quimbundo), the language of the Ambundus in Angola. Quite a number of unfortunate Ambundu ended up as slaves in Brazil. The word fubá is now, as happened to quite a few African words, an official expression in Brazil “authorized” by the guardians of the Portuguese language.
Servings: 6-8
Time: 60 minutes
Ingredients:
- 1 tsp butter or margarine
- 1 cup (120 g) all purpose flour plus 1 Tbsp for coating the Bundt pan
- 1 cup (160 g) finely ground yellow corn meal
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 1/2 cup (340 g) sugar
- 2 eggs
- 1/2 cup (120 ml) canola oil
- 1 cup (240 ml) whole milk
- confectioner’s sugar (optional)
Preparation:
Preheat the oven 350°F/175° C
Butter and flour the Bundt pan. Shake off the excess flour. In a bowl whisk together flour, corn meal flour, baking powder and salt until well combined. Set aside. In the bowl of an electric mixer beat together the eggs and sugar until light pale and fluffy. Add the oil and milk and continue beating to combine. Scrape down the sides of the bowl, if necessary. Add the flour mix and beat until well combined.
Pour batter into the Bundt pan and bake it for about 35-45 minutes or until a toothpick inserted in the center comes out clean. Start watching around 35 minutes baking time in order to avoid a too dark crust. Place cake pan onto a wire rack and let it cool before inverting it. Remove from the pan and let it cool completely. Dust with confectioners sugar, if you like.
