Bolo de Fubá com Erva-DoceCornmeal Cake with Fennel

An aromatic variation that performs well on Pinterest as an aesthetic tea-time pairing.

• 10 slices
• Prep 15 mins
• Cook 40 mins
• Sudeste

This variant of cornmeal cake incorporates aromatic anise/fennel seeds (erva-doce) into a blender-mixed batter. Infusing essential oils from the seeds during baking offsets the sweetness of the cornmeal, giving this traditional tea-time cake its signature herbal note.

Ingredients

• •200 g Fubá Mimoso — Fine Yellow Cornmeal
• •100 g All-Purpose Wheat Flour — Standard Pastry Flour
• •250 g Granulated Sugar — Fine White Sucrose
• •120 ml Neutral Vegetable Oil — Refined Soy or Canola Oil
• •240 ml Whole Milk — Liquid Hydration Base
• •150 g (3 large) Whole Eggs — Fresh Eggs
• •6 g Anise / Fennel Seeds — Whole Erva-Doce Seeds
• •12 g Chemical Baking Powder — Double-Acting Leavener
• •2 g Fine Sea Salt — Flavor Conditioner

Method

1. Grease a 22Grease a 22 cm tube pan with butter and dust with fine cornmeal
2. In a blenderIn a blender, combine eggs, sugar, milk, vegetable oil, and salt
3. Process on highProcess on high speed for 2 minutes to emulsify
4. Pour liquid intoPour liquid into a bowl containing sifted cornmeal and wheat flour
5. Whisk gently byWhisk gently by hand until smooth
6. Fold in anise/fennelFold in anise/fennel seeds and baking powder using a rubber spatula
7. Pour into preparedPour into prepared pan and bake at 180°C for 40 minutes

Questions