Fluffy Brazilian Corn Cake
A golden, pillowy corn cake inspired by the classic Brazilian broa de fubá, whipped up effortlessly in a blender. The fine cornmeal gives it a uniquely tender crumb with a lightly sweet, comforting flavor. Perfect for breakfast, an afternoon snack, or a relaxed dessert.
🛒 Ingredients
12 servings
- 3 large eggs
- 1 cup (240 ml) vegetable oil
- 1½ cups (300 g) granulated sugar
- 1 cup (130 g) all-purpose flour
- 2 cups (260 g) fine cornmeal or corn flour
- 1 tablespoon (11 g) baking powder
- ½ cup (50 g) shredded coconut (optional)
- Ground cloves to taste (optional)
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and dust a 9-inch round cake pan or a loaf pan with cornmeal.
- 2
Place the eggs and oil in a blender and blend on medium speed for about 5 minutes until smooth and slightly frothy.
- 3
Add the sugar and blend for another minute until fully incorporated.
- 4
Add the all-purpose flour and cornmeal, then blend again until the batter is completely smooth and lump-free.
- 5
Turn off the blender. Add the baking powder and gently fold it in with a spatula — do not blend — to keep the cake airy.
- 6
Stir in the shredded coconut and/or ground cloves if using.
- 7
Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Cool in the pan for 10 minutes before unmolding. Serve warm or at room temperature.
💡 Chef's Tip
Never blend the baking powder — always fold it in by hand to trap air bubbles and ensure a fluffy result. Store in an airtight container for up to 3 days at room temperature.
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