Hello and welcome to RecipeArt! Today, I’m excited to share with you a delightful Brazilian recipe that’s sure to transport your taste buds straight to the heart of Brazil: Broa de Fubá, also known as Brazilian Corn Cake Recipe. If you’re looking for a sweet and savory treat that’s easy to make and bursting with flavor, you’re in for a real treat. So, roll up your sleeves, put on your apron, and let’s dive into the world of Brazilian cuisine.
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Preparation Time:
Approximately 15-20 minutes.
Cooking Time:
Around 35-40 minutes
Recipe Yield:
Around 8-10 servings
Nutritional Information:
| Nutrient | Amount per Serving |
| Calories | 240 |
| Total Fat | 12g |
| – Saturated Fat | 2g |
| Cholesterol | 55mg |
| Sodium | 140mg |
| Total Carbohydrates | 28g |
| – Dietary Fiber | 1g |
| – Sugars | 13g |
| Protein | 5g |
**Remember these values may change depending on your ingredients. You may visit United States Department of Agriculture (USDA) for the actual nutritional value of your ingredients.
Ingredients You’ll Need
| Ingredients | Quantity |
| Cornmeal (fubá) | 1 cup |
| All-purpose flour | 1 cup |
| Granulated sugar | 1 cup |
| Vegetable oil | 1/2 cup |
| Milk | 1 cup |
| Eggs | 3 |
| Baking powder | 1 tablespoon |
| Salt | A pinch |
| Grated Parmesan cheese (optional) | 1/2 cup |
The Magic Behind Brazilian Corn Cake Recipe
Broa de Fubá is more than just a cake; it’s a beloved Brazilian tradition. Its name might sound exotic, but the ingredients are simple and readily available. This cake is cherished in Brazil for its rustic charm, golden crust, and irresistible aroma.
Step-by-Step Instructions
- Preheat Your Oven: Begin by preheating your oven to 350°F (180°C). Grease a round cake pan (approximately 9 inches in diameter) and set it aside.
- Mix the Dry Ingredients: In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and a pinch of salt. This dry mix will form the base of your Brazilian Corn Cake.
- Whisk the Wet Ingredients: In another bowl, whisk together the eggs, vegetable oil, and milk until well combined. This mixture will add moisture and richness to your cake.
- Combine Dry and Wet Ingredients: Gradually pour the wet mixture into the dry mixture, stirring gently until everything is incorporated. If you’re aiming for an authentic Brazilian touch, fold in the grated Parmesan cheese at this stage.
- Bake to Golden Perfection: Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Once your Broa de Fubá is out of the oven, let it cool for a while. This cake is best enjoyed slightly warm, so don’t wait too long to indulge. Slice it up and savor the flavors of Brazil right at home.
Tips and Variations
- Cheese Lover’s Dream: If you’re a fan of cheesy goodness, you can increase the amount of Parmesan cheese in the recipe. Some folks even like to add cubes of mozzarella or cheddar for an extra cheesy surprise in the middle.
- Texture Matters: The texture of your Broa de Fubá can vary depending on your preferences. For a denser, more traditional Brazilian corn cake, reduce the amount of baking powder. If you prefer a lighter, fluffier cake, you can experiment with adding a bit more.
- Add Some Spice: For a twist on the classic recipe, consider adding a pinch of ground cinnamon or nutmeg to the dry ingredients. These warm spices will complement the sweetness of the cake beautifully.
- Serve with Love: In Brazil, Broa de Fubá is often served with a generous dollop of requeijão, a creamy Brazilian cheese spread. If you can find it, give it a try for the full Brazilian experience.
Conclusion
There you have it, a taste of Brazil right in your own kitchen! Broa de Fubá is not only delicious but also a wonderful way to explore the rich and diverse world of Brazilian cuisine. Whether you enjoy it with a cup of coffee in the morning or as an afternoon snack, this corn cake will surely brighten your day.
So, next time you’re in the mood for something sweet and savory, whip up a batch of Brazilian Corn Cake and let your taste buds embark on a culinary journey to Brazil. It’s a simple yet delightful treat that will have you coming back for more. Enjoy!
If you’ve tried making Broa de Fubá or have any questions, feel free to share your thoughts in the comments below.
Printable Recipe:
Brazilian Corn Cake Recipe
Ingredients
- Cornmeal fubá 1 cup
- All-purpose flour 1 cup
- Granulated sugar 1 cup
- Vegetable oil 1/2 cup
- Milk 1 cup
- Eggs 3
- Baking powder 1 tablespoon
- Salt A pinch
- Grated Parmesan cheese optional 1/2 cup
Instructions
- Preheat Your Oven: Begin by preheating your oven to 350°F (180°C). Grease a round cake pan (approximately 9 inches in diameter) and set it aside.
- Mix the Dry Ingredients: In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and a pinch of salt. This dry mix will form the base of your Brazilian Corn Cake.
- Whisk the Wet Ingredients: In another bowl, whisk together the eggs, vegetable oil, and milk until well combined. This mixture will add moisture and richness to your cake.
- Combine Dry and Wet Ingredients: Gradually pour the wet mixture into the dry mixture, stirring gently until everything is incorporated. If you’re aiming for an authentic Brazilian touch, fold in the grated Parmesan cheese at this stage.
- Bake to Golden Perfection: Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Once your Broa de Fubá is out of the oven, let it cool for a while. This cake is best enjoyed slightly warm, so don’t wait too long to indulge. Slice it up and savor the flavors of Brazil right at home.
Notes
• Texture Matters: The texture of your Broa de Fubá can vary depending on your preferences. For a denser, more traditional Brazilian corn cake, reduce the amount of baking powder. If you prefer a lighter, fluffier cake, you can experiment with adding a bit more.
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Frequently Asked Questions:
Can I use corn flour instead of cornmeal (fubá)?
While cornmeal is traditionally used in this recipe, you can use corn flour as a substitute. However, the texture and flavor may vary slightly.
Can I make this cake gluten-free?
Yes, you can make a gluten-free version by using gluten-free all-purpose flour and ensuring that your baking powder is also gluten-free.
What can I use if I don’t have Parmesan cheese?
If you don’t have Parmesan cheese, you can use another hard, grated cheese like Pecorino Romano or aged cheddar. Alternatively, you can omit the cheese altogether for a different flavor.
How can I store leftover Broa de Fubá?
To keep the cake fresh, store it in an airtight container at room temperature for up to 2-3 days. You can also refrigerate it for longer shelf life but remember that it might become slightly denser when chilled.
Can I freeze Brazilian Corn Cake?
Yes, you can freeze Broa de Fubá. Wrap individual slices in plastic wrap or aluminum foil, place them in a freezer-safe container or bag, and freeze for up to 2-3 months. Thaw at room temperature before enjoying.
