Five-Cup Blender Cake
A wonderfully fuss-free Brazilian-inspired cake where every ingredient is measured with the same cup — no kitchen scale needed. The cornmeal lends a golden, slightly rustic crumb with a tender bite that pairs beautifully with a cup of coffee or afternoon tea.
🛒 Ingredients
10 servings
- 1 cup fine cornmeal
- 1 cup granulated sugar
- 1 cup whole milk
- 1 cup neutral vegetable oil
- 1 cup all-purpose flour
- 3 large eggs
- 1 tablespoon baking powder
- 1 pinch of salt
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Directions
- 1
Preheat your oven to 350 °F (180 °C) and grease a 9-inch round or loaf pan generously.
- 2
Add the eggs, milk, and sugar to a blender and blend on medium speed until smooth and frothy.
- 3
With the blender on low, gradually add the cornmeal, flour, oil, and salt, blending between each addition until fully incorporated.
- 4
Add the baking powder and pulse just a few times to combine — avoid over-blending at this stage to keep the batter light.
- 5
Pour the batter into the prepared pan and bake for 40 minutes, or until deep golden on top and a toothpick inserted in the center comes out clean.
- 6
Cool in the pan for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature.
💡 Chef's Tip
Swap the whole milk for coconut milk for a richer, more tropical flavour. A sprinkle of cinnamon sugar over the batter just before baking creates a gorgeous caramelised crust.
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Same category — Desserts
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