Fresh guavas had fallen overnight so I collected them, peeled and scooped out the seeds. I them used the meat of the guava, washed them then diced them up. Next I placed them in a pot of water (1 cup) with (5) tablespoons of brown sugar to create a sweet sauce.
I then looked up a guava cake recipe from www.foodnetwork.com (posted below):
INGREDIENTS:
- 3/4 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup unsweetened applesauce
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 10 ounces guava paste, sliced
GLAZE INGREDIENTS
- 1 cup sifted powdered sugar
- 1 1/2 tablespoons milk or 1 1/2 tablespoons water or 1 1/2 tablespoons orange juice or 1 1/2 tablespoons lemon juice
- 1/2 teaspoon vanilla or 1/2 teaspoon coconut extract
Directions:
Prep Time: 15 mins
Total Time: 1 1/4 hr
- 1. Preheat oven to 350 degrees F.
- 2. Grease a 10-inch springform pan or ring mold.
- 3. In a large mixing bowl, cream butter and sugar together.
- 4. Add eggs, one by one, beating thoroughly.
- 5. Add applesauce and vanilla, and mix well.
- 6. Sift flour and baking powder together in a separate bowl.
- 7. Gradually add flour mixture to butter mixture until fully blended.
- 8. Spread half the cake batter in greased pan.
- 9. Top with guava paste, taking care not to place paste against pan sides (it will melt and spread once baked).
- 10. Top with remaining cake batter, covering guava paste.
- 11. Bake for 45-55 minutes, or until a toothpick inserted in center comes out clean (except for the guava paste).
- 12. Mix ingredients for glaze until smooth, and pour over warm cake.
- 13. Allow to cool before serving, as filling will be extremely hot (not good to incinerate your tester's taste buds - you will lose tasting volunteers that way!).
Read more: http://www.food.com/recipe/guava-cake-60794#ixzz1Rw4LYiFD
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