Brazilian Polenta Cake
By Hiago Castanho and Luciana Bianchi
Selected by “Nerd Consultant” Calvin
This month at our group I made this Brazilian cake known by the locals as Bollo De Fuba in honour of the recently ended Olympics and the upcoming Paralympics. It’s a bit of a dry cake so I recommend having it with tea, coffe , cream or Ice Cream. A great one to have whilst watching people push themselves to the best of there ability. The recipe is available on Jamie Oliver’s website as well as the flourless chocolate cake I did.
Ingredients
75g unsalted butter, plus extra for greasing , (at room temperature)
120g fubáor super-fine yellow polenta, plus extra for dusting (regular polenta works too)
4 large free-range eggs
360g caster sugar
240g plain flour
4 teaspoons baking powder
250ml whole milk
Method
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Preheat the oven to 180°C/ 350°F/gas 4. Grease a loaf tin and dust with sifted polenta meal
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In a large bowl, whisk the egg whites until frothy using an electric hand mixer. Gradually add the sugar and continue whisking until firm peaks form. Set aside.
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Sift together the flour, baking powder and fubá or polenta. Set aside.
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Beat together the butter and egg yolks until light and fluffy. Stir in the milk, then add the dry ingredients and beat until smooth.
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Fold the whisked egg whites into the batter using slow movements until well incorporated.
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Pour the batter into the prepared tin and bake for about 30 minutes or until a skewer inserted in the centre of the cake comes out clean.
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