Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 cup pureed cattley guava
- 1/2 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
3. Add the softened butter and mix with an electric mixer until the mixture is crumbly.
4. Add the eggs one at a time, mixing well after each addition.
5. Add the pureed cattley guava, milk, and vanilla extract. Mix until well combined.
6. Pour the batter into the prepared cake pan.
7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes one 9-inch cake, serving 8-10 people.
Nutritional information:
Calories per serving: 305
Fat: 11g
Carbohydrates: 48g
Protein: 4g
Substitutions for ingredients:
- You can use any type of guava if cattley guava is not available.
- You can use vegetable oil instead of butter.
- You can use almond milk or coconut milk instead of regular milk.
Variations:
- Add 1/2 cup of chopped nuts to the batter for added texture.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Top the cake with whipped cream or cream cheese frosting.
Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients.
- Use a food processor or blender to puree the cattley guava.
- Don't overmix the batter, or the cake will be tough.
- Allow the cake to cool completely before frosting or serving.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh fruit, such as sliced strawberries or kiwi.
- Serve the cake with a dollop of whipped cream or ice cream.
Garnishes:
- Fresh fruit
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
- If the cake is not rising, make sure the baking powder and baking soda are fresh.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
Cattley guava is a tropical fruit that is native to South America. It is also known as strawberry guava or cherry guava. The fruit is small and round, with a sweet and tangy flavor. It is often used in desserts, jams, and beverages.
Flavor profiles:
The cattley guava cake has a sweet and fruity flavor, with a hint of tanginess. The texture is moist and tender, with a crumbly crust.
Serving suggestions:
Serve the cattley guava cake as a dessert or a sweet treat. It is perfect for special occasions, such as birthdays, holidays, or family gatherings.
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