Blood Orange Upside-Down Corn Cake

Broa liquida de laranja (“Blood orange upside-down corn cake”)

Blood orange upside-down corn cake (or Broa liquida de laranja in Portuguese) is a very moist cake, rather like a pudding. It’s perfect with coffee or tea, and a slice for breakfast is a must. This cake is simple to make. It’s elegant, beautiful and delicious.


1 cup fine corn meal
1/2 cup flour
2 tsp baking powder
1/2 tsp salt
2 sticks + 4 tbsp butter
1/2 cup brown sugar
1 cup sugar
4 eggs
1 lemon
2 blood oranges (or any other sour orange)
3/4 cup of milk
1/2 cup sour cream (or plain yogurt)
1/2 tsp orange oil extract (or 2 tsp vanilla extract)


1. Preheat oven to 350 F and grease well a 9-inch spring form cake pan (or round cake pan) with 1 tbsp of butter. (If using a round cake pan, line with parchment paper and grease the paper, leaving a 1-inch margin to ease removal.)

2 . In a bowl, mix flour, corn meal, salt and the zest of the two oranges.

3. Remove the white rind of the oranges and slice them thin.

4. In a pot over low heat, melt 3 tbsps butter with brown sugar and juice of 1/2 a lemon. Once fully melted, spread on the bottom of the prepared pan and arrange the orange slices on top.

5. Beat ingredients in a food processor in the following order:
a) 2 sticks of butter + sugar
b) eggs one at a time
c) milk + sour cream (or yogurt) + juice of 1/2 a lemon — until smooth
d) flour mixture
e) orange oil (or vanilla)
f) baking powder

6. Pour cake batter over oranges.

7. Bake for 50 minutes.

8. Let cake rest for 10 minutes.

9. Flip cake on to a cake plate and remove the mold or pan. (If using round pan, pull cake out by the paper, flip onto plate, and gently remove the paper.)

10. Serve with a cup of coffee or tea.


Brazilian Corn Cake with Guava


Bolo de Fubá com Goiabada

Minas Gerais is a Brazilian State known for delicious homemade guava marmalades and jams. It is also known for corn cakes, so adding the two together just makes sense.

Brazilian corn cakes are usually sweet and there are endless recipes with all sorts of variations and additions. They can be made with coconut milk, orange juice, caramel, guava, other marmalades and even cheese.

Here is a recipe for a family favorite made with guava marmalade — which can be found in many Asian markets at the Latin American, Hawaiian and the Philippines sections. It is also very easy to find online.

Corn Cake with Guava is a wonderful treat with a cup of coffee or tea anytime of the day.


  •  1 cup of sugar
  •  1 cup milk
  •  1/2 cup vegetable oil
  •  1 egg
  •  1 cup very fine corn meal (not coarse)
  •  1 cup flour
  •  1 table spoon corn starch
  •  1 table spoon fennel seeds
  •  1 table spoon baking powder
  •  approximately 12  pieces of guava marmalade about 1 inch sizes
  •  1/2 cup guava jelly or jam
  •  1 table spoon unsalted butter


  1. Heat oven to 350F. Line medium-size rectangular cake pan with parchment paper, leaving a small edge on the sides to pull the cake when ready and grease it. Set aside.
  2. Beat sugar, oil, egg and milk in a food processor or blender.
  3. Mix corn meal, flour, corn starch in a large bowl. Add liquid mixture and gently mix with a whisker until well blended. Add baking powder, fennel seeds and fold in well.
  4. Pour batter in cake pan spreading evenly. place the guava pieces inside batter and bake for 35 to 40 minutes.
  5. While cake is baking, place guava jam or jelly in a sauce pan at a medium heat and stir constantly until it melts. turn off heat and stir in the butter.
  6. When cake is ready spread the melted guava over the top. If guava hardened, heat it up again on a low heat. Let cake rest and cool. Pull it out of the pan by the parchment paper.
  7. Cut cake in squares and place on serving platter.