Brazilian Corn Cake with Guava Paste
A sunshine-inspired Brazilian treat where soft, golden cornmeal batter meets melted pockets of sweet guava paste. Effortlessly made in a blender, this fragrant cake brings a taste of Brazil to your table in just 60 minutes.
🛒 Ingredients
12 servings
- 3 eggs
- 200 ml vegetable oil
- 200 ml whole milk
- 150 g fine cornmeal
- 130 g all-purpose flour
- 200 g granulated sugar
- 1 tablespoon baking powder
- 200 g guava paste, cut into cubes
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch bundt pan thoroughly.
- 2
In a blender, combine eggs, oil, milk, cornmeal, flour, and sugar. Blend for 2 minutes until completely smooth.
- 3
Pour batter into a large bowl and gently fold in the baking powder using a spatula — do not beat.
- 4
Pour batter into the prepared pan and press guava paste cubes evenly into the surface, distributing them throughout the batter.
- 5
Bake for 40 minutes or until a toothpick inserted in the center comes out clean and the top is golden.
- 6
Cool in the pan for 10 minutes, then unmold onto a wire rack.
- 7
Finish with a dusting of ground cinnamon and powdered sugar. The guava paste melts into irresistible caramelized pockets.
💡 Chef's Tip
Guava paste can be found at Latin or Brazilian grocery stores. Quince paste or thick tropical jam are good substitutes. The cake tastes even better the next day once the guava has fully melded into the crumb. Store covered at room temperature for up to 3 days.
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Same category — Desserts
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