Portuguese Corn Cake

A golden crust hiding a moist, dense crumb with a distinct corn grain. The scent of warm butter mingles with the aromatic fennel seeds that pop with every bite.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 406
• Protein: 8 g
• Carbs: 63 g
• Fat: 15 g

Ingredients

• 125 g Corn flour ( fine )
• 50 g Wheat flour ( sifted )
• 100 g White sugar
• 5 g Vanilla sugar
• 1.5 piece Egg ( room temperature )
• 125 ml Whole milk
• 50 g Minimum butter sweet ( melted )
• 0.5 tbsp Baking powder
• 0.5 tsp Fennel seed
• 0.5 pinch Gray sea salt

Instructions

1. Dry ingredients prep

   Melt the butter over very low heat without browning it. In a large bowl, mix the cornmeal, wheat flour, baking powder, and fennel seeds.

2. Whisking the eggs

   Vigorously whisk the whole eggs with the white sugar and vanilla sugar until the mixture pales, doubles in volume, and becomes frothy.

3. Final batter

   Pour the whole milk and lukewarm melted butter over the eggs. Gradually whisk in the flour mixture. The batter should be smooth and coat the back of a spoon.

4. Baking

   Pour into a buttered mold. Bake at 180°C. The cake is done when a knife tip comes out clean and the edges slightly pull away from the mold.

Chef's tips

• Do not overmix the batter after adding the flours to prevent it from becoming elastic.
• Let it cool completely before unmolding; the cake gains better structure and flavor.

Storage

Store the cake wrapped in a clean cloth at room temperature for up to 3 days.