Soft Cornmeal Cake with Guava Paste
A moist and fragrant cornmeal cake layered with sweet, melting guava paste — a beloved Brazilian classic made effortlessly simple. The delicate hint of anise seed adds an aromatic warmth that sets this cake apart. Perfect for afternoon tea, a casual dessert, or a sweet snack any time of day.
🛒 Ingredients
10 servings
- 1 large egg
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) fine cornmeal
- 1 cup (240 ml) granulated sugar
- ½ cup (120 ml) neutral oil (sunflower or vegetable)
- 1 cup (240 ml) all-purpose flour, sifted
- 1 tablespoon (11 g) baking powder
- 7 oz (200 g) guava paste, sliced
- Anise seeds to taste
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (22 cm) round cake pan or a standard loaf pan.
- 2
In a blender, combine the egg, milk, oil, sugar, and cornmeal. Blend for 1–2 minutes until the mixture is completely smooth and uniform.
- 3
Pour the blended batter into a large mixing bowl. Gently fold in the sifted flour and baking powder using a spatula, using slow circular motions to keep the batter light and airy.
- 4
Stir in anise seeds to your taste.
- 5
Pour half the batter into the prepared pan. Arrange a generous layer of guava paste slices on top. Cover with the remaining batter and finish with a final layer of guava paste on the surface.
- 6
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack.
💡 Chef's Tip
For extra moisture and flavor, fold 2 tablespoons of desiccated coconut into the batter. Guava paste can be swapped with quince paste (membrillo) or strawberry jam for a fun twist.
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