Bolo de Fuba (Brazilian Cornmeal Cake) Recipe
A sweet cornmeal cake makes an ideal midafternoon snack, especially when paired with coffee.
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Instructions
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Preheat the oven to 350 F and grease a Bundt or angel food cake pan.
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Combine all ingredients except confectioners' sugar in a blender; blend until well mixed.
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Pour the mixture into the prepared pan.
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Bake for 35 to 45 minutes, or until the cake is risen and springs back when touched.
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Let the cake cool in the pan for 5 to 10 minutes, then loosen with a knife and invert onto a serving plate.
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Dust with confectioners' sugar before serving.
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Store leftover cake wrapped in plastic in the refrigerator for up to five days.
Nutritional Info (per serving)
Calories:
403 kcal
Carbohydrate:
50 g
Cholesterol:
48 mg
Fiber:
2 g
Protein:
5 g
Saturated Fat:
3 g
Sodium:
772 mg
Sugar:
27 g
Fat:
20 g
Unsaturated Fat:
0 g