Servings: 8 people
Calories: 285kcal
Cost: 10
Equipment
- Mixing bowl
- Baking pan (springform recommended)
- Spatula
- Whisk or hand mixer
- Measuring cups and spoons
Ingredients
- 200 g goiabada (guava paste) cut into cubes and floured
- 2 cups fine cornmeal (fubá)
- 1 cup wheat flour
- 1 cup sugar
- 1 cup milk
- 3 eggs
- 1/2 cup vegetable oil
- 1 tablespoon baking powder
Instructions
- Preheat your oven to 180°C (350°F) and grease your baking pan.
- In a large mixing bowl, beat the eggs and sugar together until light and creamy.
- Pour in the milk and vegetable oil, then mix until smooth and glossy.
- Gradually add the fine cornmeal and wheat flour, stirring gently to avoid lumps, then fold in the baking powder.
- Pour half of the batter into the prepared pan, add half of the floured goiabada cubes, cover with remaining batter, and top with the rest of the goiabada.
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean. Let cool completely before unmolding.
Notes
Tossing the goiabada cubes in flour prevents them from sinking to the bottom during baking.
Don't skip the resting time; it enhances the flavors.
Store the cake wrapped tightly or in an airtight container for freshness. It stays good at room temperature for up to two days or refrigerated for a week.
For freezing, wrap slices individually and store for up to three months. Thaw overnight in the fridge before serving.
Nutrition
Calories: 285kcal | Carbohydrates: 43g | Protein: 5g | Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 31mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 18g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!