Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Creamy Bolo de Fubá with coconut milk and cheese, a slice of cake, golden brown and creamy texture
Moist three-layered cornmeal cake with a custard center

Creamy bolo de fubá

Author: Flavelo
Recipes Cakes and Desserts
In Brazil, 'Bolo de Fubá' (cornmeal cake) is a national treasure. This creamy version is pure magic: during baking, the batter separates into layers by itself. A thick custard layer forms at the bottom thanks to the coconut milk and cheese, with a light sponge on top. The salty 'umami' flavour of Parmesan cheese brilliantly deepens the sweet corn character.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Round cake tin (22-24 cm)
  • Hand mixer
  • Mixing bowls

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Melt the butter. Separate the eggs.

Tip: When separating, ensure no yolk gets into the whites, as fat inhibits foam formation.
2 ✓

Whisk the yolks with the sugar until pale, then add the butter, milk, coconut milk and vanilla.

Tip: Whisking sugar and egg yolk creates a stable emulsion, the foundation of the creamy texture.
3 ✓

Mix the cornmeal, grated cheese and salt into the liquid base.

Tip: Yes, cheese might seem odd, but its saltiness highlights the sweetness of the corn, similar to salted caramel.
4 ✓

Beat the egg whites to stiff peaks, then gently fold into the mixture along with the baking powder.

Tip: Don't knock the air out of the whites! The trapped air bubbles will lift the top of the cake (physical leavening).
5 ✓

Pour into a buttered tin and bake for 35-40 minutes. It's done when the top is golden brown but the centre still jiggles slightly like jelly when shaken.

Tip: Upon cooling, the starch sets (retrogradation) and the custard part solidifies enough to be sliced.

Recipe FAQ

The middle stayed runny!
That's the point! The inside of this cake should be creamy and pudding-like. If it sets completely, you've overbaked it.
Can I use polenta?
Only if it's very fine grain. Coarse semolina will crunch under your teeth.

Ingredients

  • 200 g fine cornmeal (fubá)
  • 150 g caster sugar
  • 200 ml whole milk
  • 200 ml coconut milk
  • 3 whole eggs
  • 100 g grated Parmesan or Cheddar cheese
  • 50 g butter
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 pinch salt