Cornmeal Cake with Guava Paste for Afternoon
A simple, fluffy cornmeal cake with pieces of guava paste that melt in the batter. It's the kind of cake that scents the kitchen and is best served warm with freshly brewed coffee.
Author
doce_maria
Instructions
Preheat the oven to 180°C. Grease and flour a medium bundt pan or a small baking dish.
💡 Tip: If the pan is well prepared, the cake will come out whole with a delicate crust.
About 8 min
In a blender, blend the eggs, milk, oil, and sugar for about 1 minute until smooth.
💡 Tip: This well-blended start makes the batter more uniform without overworking the flour later.
About 3 min
Transfer the mixture to a bowl and incorporate the cornmeal, flour, and salt with a whisk. Mix just until the lumps disappear.
💡 Tip: Mixing little is the secret to a soft cake, one that breaks beautifully with a fork.
About 6 min
Gently fold in the baking powder. Pour half of the batter into the pan, spread some of the floured guava paste, cover with the remaining batter, and finish with more cubes.
💡 Tip: Dusting the guava paste with flour helps the pieces not to sink all at once.
About 6 min
Bake for 35 to 40 minutes, until golden and a toothpick comes out clean. Let cool slightly before unmolding and serving.
💡 Tip: I like to serve it warm; if there are leftovers, store it well closed for up to 3 days.
About 40 min
