baking · Cake
Gâteau de farine de maïs
From a video by Cuisine du Brésil · 10 min watch
A simple Brazilian-style cornmeal cake made with a blend of cornmeal and all-purpose flour, baked until golden and airy. It can also be made with 100% cornmeal.
CakeBrazilianFrench
Source video — Cuisine du Brésil on YouTube
From the creator
Total time
~1 hourEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~25 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
8 servings
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Extraction confidence: medium
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 8 servings
- 70 g cornmeal
- 140 g all-purpose flour
- 260 g sugar
- 250 ml vegetable oil
- 250 ml milk
- 1 pinch salt
- 50 g shredded coconut
- 15 ml baking powder
Preparation
- Step 1In a bowl, combine the cornmeal, all-purpose flour, and sugar. Mix to incorporate the dry ingredients.
- Step 2In a blender, add the vegetable oil, milk, a pinch of salt, shredded coconut, and 1 tablespoon of baking powder. Blend briefly to combine.
- Step 3Gradually add the dry ingredients to the blender in batches, blending after each addition until the batter is smooth. Use a spatula to scrape down the sides if needed. If the batter becomes too thick, give it a final pulse or stir.
- Step 4Add the remaining baking powder to the batter and mix well.
- Step 5Pour the batter into a well-buttered and floured cake pan.
- Step 6Bake in a preheated oven at 180°C for 35 minutes until golden and a tester comes out clean. Let cool slightly before unmolding.
- Step 7Unmold the cake, slice, and serve warm or at room temperature.
Notes
- Can be made entirely with cornmeal instead of mixing with all-purpose flour.
- The oil makes the cake more airy than using butter would.