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Sweet Cornmeal Cake Brazilian-Style Recipe

Recipe by: VickyLondres

"Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook30 m
Ready In40 m

1Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
2Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
3Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Footnotes

Cook's Notes:
I use coconut oil but, for neutral flavor use canola oil.
In Brazil, people usually mix a pinch of fennel seeds to the batter. This is how my mother makes it. I use walnuts instead, just because I add walnuts to everything.
Brown sugar and white sugar can be used interchangeably in this recipe, to taste preference.
You can use 2 cups of regular milk, if you don't like coconut milk, in which case the amount of oil should be increased to 1 full cup.

Ingredients