Brazilian Cornmeal Cake with Anise
A soft and fragrant cake straight from the heart of Brazilian home cooking. Cooked cornmeal gives it an irresistibly smooth texture, while anise seeds add a warm, aromatic touch. Simple to make and impossible to resist.
🛒 Ingredients
10 servings
- 2 cups fine cornmeal
- 2 cups whole milk
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon salt
- 1 tablespoon anise seeds
- 1 tablespoon baking powder
- 4 eggs (whites beaten stiff, yolks separated)
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Directions
- 1
In a large saucepan, combine the cornmeal, milk, sugar, oil, salt, and anise seeds. Stir well to combine.
- 2
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and let cool for 10 minutes.
- 3
Whisk the egg yolks into the warm mixture one at a time until fully incorporated.
- 4
Beat the egg whites to stiff peaks, then gently fold them into the batter together with the baking powder.
- 5
Pour into a greased pan dusted with cornmeal. Bake in a preheated oven at 350 °F (180 °C) for 35–40 minutes, until a toothpick inserted in the center comes out clean.
💡 Chef's Tip
For extra fragrance, steep the anise seeds in warm milk for 5 minutes before using. This cake keeps well for up to 3 days at room temperature, covered with a clean cloth.
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