Broa de Fubá

Ingredients

• 250g fine cornmeal (fubá)
• 200g plain flour
• 200g caster sugar
• 3 eggs
• 300ml whole milk
• 100ml vegetable oil
• 80g unsalted butter, softened
• 1 tbsp baking powder
• 1 tsp fennel seeds
• 1/2 tsp fine salt
• 50g grated Parmesan or hard cheese (optional)
• butter and cornmeal, for the tin

Before you cook

• Heat the oven to 180°C.
• Butter a 24cm round or 900g loaf tin and dust it with cornmeal.
• Crush the fennel seeds lightly in a mortar to release their scent.
• Take the eggs, milk and butter out of the fridge 30 minutes ahead so they are at room temperature.

Steps

1. Whisk the cornmeal, flour, baking powder, fennel seeds and salt together in a large bowl.
2. Beat the softened butter and sugar in a second bowl for 3 minutes until pale and creamy.
3. Add the eggs one at a time, beating well after each.
4. Pour in the oil and beat until the mixture looks smooth again.
5. Add the milk in three additions, beating briefly between each.
6. Tip the dry ingredients into the wet mixture and fold them in with a spatula until you can no longer see dry cornmeal.
7. Fold in the grated cheese now if you want a savoury edge.
8. Scrape the batter into the prepared tin and level the top.
9. Bake for 40 to 45 minutes until the top is deep gold and cracked and a skewer pushed into the centre comes out clean.
10. Leave the broa in its tin for 10 minutes.
11. Turn it out onto a rack and cool for at least another 20 minutes before slicing, or it will crumble.
12. Cut into thick slices and serve with butter and coffee.