Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Blender or mixing bowl
- Whisk or electric mixer
- Cake mold (round or square)
- Saucepan for the glaze
- Toothpick for testing doneness
Ingredients
- 2 cups wheat flour
- 1 cup sugar
- 3 eggs
- ½ cup butter or margarine
- 1 cup milk
- 2 teaspoons baking powder
- to taste guava paste in cubes
Instructions
- In a blender, combine the eggs, milk, butter, and sugar. Blend until smooth and creamy.
- Pour the wet mixture into a bowl with sifted flour and whisk gently until fully incorporated. Add the baking powder and mix well.
- Grease and flour your cake mold, then pour half the batter into it. Toss the guava paste cubes in flour and scatter them evenly over the batter. Pour the remaining batter on top and add more guava chunks.
- Bake the cake at 180°C (350°F) for about 40 minutes, or until a toothpick comes out clean. Let cool completely.
- In a small saucepan, heat the guava paste with water or white wine until it melts into a glossy syrup. Pour the glaze over the cooled cake and spread it evenly.
Notes
If you're looking to make a gluten-free version, substitute wheat flour with almond or oat flour.
For a dairy-free option, try using coconut oil instead of butter and almond or oat milk instead of regular milk.
Store the cake in an airtight container at room temperature for up to two days or refrigerate in humid climates. Wrap individual slices in plastic wrap and freeze for longer storage.
A sprinkle of desiccated coconut or crushed nuts on top of the glaze adds a delightful crunch!
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 400IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!