Brazilian Cornmeal Cake with Fennel Seed

What you need

• 240 ml (1 cup) whole milk, room temperature
• 240 ml (1 cup) neutral oil, such as sunflower or corn
• 3 large eggs
• 130 g (1 cup) fine cornmeal, fubá mimoso; not coarse polenta
• 200 g (1 cup) granulated sugar
• 120 g (1 cup) all-purpose flour
• 1 tbsp fennel seeds, erva-doce
• 1 tbsp baking powder
• butter, for greasing the pan

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Grease a 24 cm (9 1/2 in) round cake pan with butter and dust it with a spoonful of cornmeal.

2. 2

   Pour the milk and oil into a blender and add the eggs.

3. 3

   Add the cornmeal, sugar, flour and fennel seeds.

4. 4

   Blend on high until completely smooth, about 1 min. Scrape down the sides once.

5. 5

   Add the baking powder and pulse 3-4 times, just until mixed.

6. 6

   Pour the thin batter into the pan.

7. 7

   Bake in the middle of the oven until the top is golden and a skewer in the centre comes out clean, 35-40 min.

8. 8

   Cool in the pan for 15 min, then turn out onto a rack.

9. 9

   Serve warm or at room temperature in wedges, as an afternoon snack with a hot drink.

Imported from confeiteiradesucesso.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.