The “bolo de fubá”, as well as being a very popular cake in everyday life, is a traditional “festas juninas” (June festivities which coincide with the corn harvest) cake, to celebrate St. Anthony’s, St. Peter’s and St. John’s Day.
This cake is really soft and tasty, great for breakfast and for a snack.
For the “polenta”:
• 300 g finely ground cornmeal
• 350 g sugar
• 400 ml milk
• 2 heaped tablespoons butter
• 1 teaspoon fennel seeds
• 4 dried cloves
• 1 cinnamon stick
• a pinch of salt
For the batter:
• 4 eggs
• 1 tablespoon baking powder
• 200 ml milk
• 50 g grated Parmesan cheese
- Combine the “polenta” ingredients and cook, stirring continuously so the “polenta” does not stick to the pan. It takes about 10 minutes.
- Pour the “polenta” into a large bowl and let it cool.
- Beat the egg whites until stiff, add the egg yolks while beating with the electric mixer and set aside.
- When the “polenta” is cooled remove the cloves and cinnamon stick, and gently add the baking powder dissolved in the milk, the cheese and the beaten eggs.
- If you like you may add a handful of raisins or a peeled apple cut into small cubes.
- Pour the mixture into a rectangular mold, buttered and floured or lined with grease-proof paper.
- Bake at 180° C for about 35 minutes.
- Stick a toothpick in the center of the cake, if it comes out clean the cake is ready.
- Let cool, unmold and cut into squares.
Posted on: 11 November 2011