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Directions. Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Ingredients 2 cups cornmeal (corn flour; finely ground) 1 cup all-purpose flour 1 1/2 cups sugar 1 tablespoon baking powder 1 cup of corn oil 1/2 cup milk 1 cup buttermilk 3 eggs 1 teaspoon salt Optional: Powdered (confectioners) sugar for decoration
Brazilian cakes are often baked in a tube pan, giving them a ring shape. Popular flavors include citrus, tropical fruit, carrot, coconut, and chocolate. One common technique in Brazilian cake recipes is mixing the batter in a blender, which is quick and easy and gets great results.
A slice of this light, sweet cornmeal cake goes perfectly with your morning or afternoon coffee. The best thing about this cake is that you can mix it all up in the blender, then just pour it into a cake pan. Standing mixers for household use were not always widely available in South America, so people often just use the blender instead.
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