Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup guava paste, chopped into small pieces
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter and line the bottom with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until well combined.
6. Stir in the vanilla extract and chopped guava paste.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 430
Total fat: 17g
Saturated fat: 10g
Cholesterol: 95mg
Sodium: 200mg
Total carbohydrates: 65g
Dietary fiber: 1g
Sugar: 43g
Protein: 6g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- If you cannot find guava paste, you can use guava jelly or jam instead.
Variations:
- You can add 1/2 cup of shredded coconut to the batter for a tropical twist.
- You can substitute the guava paste with other fruit preserves, such as strawberry or raspberry.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Chopping the guava paste into small pieces will help distribute it evenly throughout the cake.
- To prevent the cake from sticking to the pan, line the bottom with parchment paper and grease the sides with butter.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (180°C) for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh guava slices
- Mint leaves
- Edible flowers
Pairings:
- Brazilian coffee
- Tropical fruit salad
Suggested side dishes:
- Brazilian cheese bread
- Grilled pineapple
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through the baking time.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Guava is a tropical fruit that is native to Central and South America.
- Guava paste is a popular ingredient in Brazilian cuisine, often used in desserts and pastries.
Flavor profiles:
- The cake has a sweet and fruity flavor from the guava paste, with a buttery and moist texture.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Region: Brazilian