Cornmeal Cake with Guava Glaze
A golden, tender cornmeal cake crowned with a silky guava glaze. This Brazilian-inspired treat balances a subtly gritty corn crumb with the bright sweetness of tropical guava. Effortless to make and stunning to serve, it is bound to become a household favourite.
🛒 Ingredients
14 servings
- 3 eggs
- ½ cup sunflower oil
- 2 cups sugar
- 1½ cups fine cornmeal
- 200 ml whole milk
- ½ cup all-purpose flour
- Shredded coconut, to taste
- Grated Parmesan cheese, to taste
- 1 heaped tablespoon baking powder
- 500 g (1 lb) guava paste
- ½ cup water
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a 9-inch round cake pan.
- 2
Combine the eggs, oil, sugar, cornmeal, milk, flour, and baking powder in a blender. Blend for 2 minutes until the batter is completely smooth.
- 3
Fold in shredded coconut and Parmesan to taste, then pour the batter into the prepared pan.
- 4
Bake for 30 to 40 minutes, until deep golden and a skewer inserted in the centre comes out clean.
- 5
Cool for 10 minutes in the pan, then unmould onto a serving plate.
- 6
For the glaze: combine the guava paste and water in a small saucepan over low heat, stirring until melted into a smooth, pourable sauce.
- 7
Spoon the warm guava glaze over the cake and serve immediately.
💡 Chef's Tip
Guava paste is available at Latin American or specialty grocery stores. Swap whole milk for coconut milk for an even richer, more tropical flavour.
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