- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Delicious Cornmeal Cake with cassava starch, tasty and versatile, ideal for those looking for a versatile and healthy cake.”
What you need to know
- Receita prática e fácil de preparar
- A combinação de fubá e polvilho doce cria um bolo macio e crocante
- Adicione erva-doce ou limão para dar um toque extra de sabor
- O bolo pode ser conservado por até 4 dias
Ingredients
Main
- 2 cups of cornmeal
- 1 cup sweet cassava starch
- 1 cup sugar
- 4 eggs
- 1/2 cup oil
- 1 cup milk
- 1 tablespoon baking powder
- Pinches of salt
- For an even tastier cake, add fennel or lemon zest to the batter.
- Always check the cake's doneness with a toothpick.
- The cake can be kept in a closed container for up to 4 days.
- If you prefer, use brown sugar for a more caramelized flavor.
- Serve with jelly or doce de leite for an extra special touch.
Instructions
Principal
- In a blender, add the eggs, sugar, oil, and milk. Bata até obter uma mistura homogênea.
- In a bowl, mix the cornmeal, manioc starch, and salt.
- Pour the blender mixture over the dry ingredients and mix well with the help of a spatula.
- Add the baking powder and stir gently.
- Transfer the batter to a greased and floured pan.
- Take to the preheated oven and let bake for about 35 minutes or until, when inserting a toothpick, it comes out clean.
- Remove from the oven and let cool before unmolding.
Chef's tips
- Adicione erva-doce ou limão para dar um toque extra de sabor
- Sempre use um palito para verificar a cocção do bolo
- Transfira a massa para uma forma untada e enfarinhada
Variations
- Adicione mel em vez de açúcar para dar um sabor mais suave
- Substitua metade do leite por água para reduzir o nível de calorias
- Adicione uma pitada de sal a mais para dar um sabor mais intenso
Substitutions
- Use açúcar mascavo em vez do açúcar normal para dar um sabor mais caramelizado
- Substitua o polvilho por farinha de trigo, se preferir
- Substitua o óleo por manteiga para uma textura mais macia
How to store
The cake can be kept in a closed container for up to 4 days
Can it be frozen?
- Não é recomendado congelar este bolo, pois perde a textura e o sabor ao congelar
- Se desejar, o bolo pode ser congelado em uma embalagem hermética por até 2 semanas, descongele e deixe esfriar antes de servir
What to serve with
Serve with jam or doce de leite to add an extra touch of flavor
Frequently asked questions
Can I add more baking powder to give more volume to the cake?
Yes, you can add more yeast, but remember to mix gently so as not to break the dough.
Can I add more dulce de leche?
Yes, you can add more dulce de leche to give a more intense flavor to the cake.
How can I preserve the cake for longer?
The cake can be kept in a closed container for up to 4 days.
Can I substitute the oil with butter?
Yes, you can replace the oil with butter to give a softer texture to the cake.
How can I make this cake healthier?
Replace sugar with honey and the amount of milk with water to reduce the calorie level.
