Bolo de Fuba Cremoso

Ingredients

• 500 ml whole milk
• 3 eggs
• 200 g caster sugar
• 150 g fine cornmeal (fubá mimoso)
• 60 g plain flour
• 80 g butter, melted, plus extra for the tin
• 80 g grated queijo minas or mild parmesan
• 40 g desiccated coconut, optional
• 1 tbsp baking powder
• Pinch of salt

Before you cook

• Heat the oven to 180C and butter a 24 cm round or square tin.
• Melt the butter and leave it to cool slightly.
• Measure the milk, eggs, sugar, cornmeal, flour, melted butter, cheese and salt into a blender jug.

Steps

1. Blend everything in the jug on high for two minutes, until completely smooth.
2. Add the baking powder and pulse just three or four times to combine.
3. Pour the very loose batter into the buttered tin; it should look like thin cream, and that is correct.
4. Scatter the coconut over the surface if you are using it.
5. Bake for 45 to 55 minutes, until the top is golden brown and set but the centre still trembles when you nudge the tin.
6. Leave the cake in its tin for at least 40 minutes so the creamy layer firms up.
7. Cut it into squares and serve warm with strong coffee.