Moist Corn Cake with Guava Paste
A wonderfully moist and golden corn cake studded with sweet, melting cubes of guava paste — a beloved Brazilian classic made effortlessly easy. The blender method creates a silky-smooth batter, while the guava adds a tropical sweetness that pairs beautifully with the cheesy corn base. Perfect for afternoon tea or as a show-stopping dessert.
🛒 Ingredients
8 servings
- 300 g (10 oz) canned corn, drained
- 180 ml (¾ cup) neutral vegetable oil
- 4 large eggs
- 200 g (1 cup) granulated sugar
- 200 g (1½ cups) fine cornmeal or corn flour
- 50 g (½ cup) grated cheese (Parmesan or mild cheddar)
- 1 tbsp baking powder
- 150 g (5 oz) firm guava paste, cut into small cubes
- Butter and fine cornmeal for greasing the pan
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat your oven to 180 °C (350 °F). Grease a round cake pan with butter and dust with fine cornmeal to prevent sticking.
- 2
Add the drained corn, oil, eggs, sugar, cornmeal, grated cheese, and baking powder to a blender. Blend until completely smooth and creamy.
- 3
Toss the guava paste cubes in a small amount of cornmeal so they stay suspended in the batter rather than sinking to the bottom.
- 4
Pour the batter into the prepared pan and scatter the guava cubes evenly on top, pressing them in slightly.
- 5
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- 6
Cool for 10 minutes in the pan before turning out. Serve warm or at room temperature.
💡 Chef's Tip
Guava paste can be found in Latin American or Brazilian grocery stores. If unavailable, quince paste (membrillo) makes an excellent substitute. For a sharper flavor, use aged Parmesan or Pecorino.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
