Portuguese Corn Cake
Ingredients
- 125 gCorn flour (fine)
- 50 gWheat flour (sifted)
- 100 gWhite sugar
- 5 gVanilla sugar
- 1.5 pcEgg (room temperature)
- 125 mlWhole milk
- 50 gUnsalted butter (melted)
- 0.5 tbspBaking powder
- 0.5 tspFennel seed
- 0.5 pinchGray sea salt
Method
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.
- 1
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
Vigorously whisk the whole eggs with the white sugar and vanilla sugar until the mixture pales, doubles in volume, and becomes frothy.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store the cake wrapped in a clean cloth at room temperature for up to 3 days.
