BOLO DE FUBÁ COZIDO SUPER FOFINHO E MOLHADINHO - NÃO ESFARELA - BOLO SEM TRIGO

This delightful Cooked Cornmeal Bundt Cake, or "Bolo de Fubá Cozido," is a classic Brazilian treat that promises a super fluffy and moist experience. Made without wheat, this cake is perfect for those seeking a gluten-free option that's both delicious and easy to prepare. The subtle sweetness and coconut flavors make it ideal for enjoying with a cup of coffee or as a delightful snack.

Ingredients

🥛 500ml Milk
🍚 1 ½ cups Sugar (300g)
🌽 2 cups Cornmeal (Fubá) (360g)
🧈 120g Butter (can be substituted with margarine or oil)
🥥 200ml Coconut Milk
🥚 3 Eggs
🥥 50g Grated Coconut
🧂 1 tablespoon Baking Powder (Brand: Royal)
🌿 1 teaspoon Anise Seeds (optional for extra flavor)

Instructions

1- Preparation of the Cornmeal Mixture:

• In a white speckled non-stick pot with brown handles, combine milk, sugar, cornmeal, and butter.
• Stir the mixture thoroughly with a pink silicone spatula until well incorporated.
• Turn on the heat to medium-low and continuously stir the mixture until it thickens. This should take about 5 minutes and resemble the consistency of soft polenta.

2- Cooling the Mixture:

• Once thickened, remove the pot from the heat and allow the cornmeal mixture to cool for about 5 minutes until it reaches a lukewarm temperature.

3- Combining Ingredients:

• Transfer the lukewarm mixture to a large glass mixing bowl.
• Add coconut milk and stir until fully mixed.
• Mix in grated coconut.
• Crack eggs into the mixture and use a white-handled whisk to blend until smooth. Ensure the mixture is not hot to prevent cooking the eggs.
• Gently fold in baking powder and optional anise seeds.

4- Baking:

• Pour the batter into a greased 24cm aluminum bundt cake pan.
• Bake in a preheated oven at 180°C (350°F) for 40-50 minutes, or until a skewer inserted comes out clean.

5- Final Touches:

• Once baked, allow the cake to cool slightly before unmolding.
• Serve slices on a white dinner plate, ideally with a cup of freshly brewed coffee.

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Total Time: 55-70 minutes
Servings: 10-12 slices
Calories: 240 per serving
Proteins: 5g per serving
Fats: 10g per serving
Carbohydrates: 35g per serving
Equipment: White speckled non-stick cooking pot, Pink silicone spatula, Large glass mixing bowl, White-handled whisk, 24cm round aluminum bundt cake pan, Serrated knife for slicing, Coffee filter holder, Small glass cup, White dinner plate, Fork for eating

Cooking Tips

• Mix ingredients with the heat off initially for even incorporation.
• Allow the cornmeal mixture to cool to prevent eggs from cooking.
• Add a teaspoon of anise seeds for a burst of flavor.

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Cooked Cornmeal Bundt Cake (Bolo de Fubá Cozido)