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Cornmeal cake with guava jam - YouTube: Nhac GNT - Rita lobo
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
1 servings
Gabriela Novaes
@gabianovaes- Ingredients
- Recipe
- **FOR THE JAM:0 l
- Ripe red guavas (7 guavas)2 kg
- Crystal sugar1.1/2 cup
- Water3 cup
- Cinnamon / Unit: raw1 unit(s)
- **FOR THE CAKE:0 l
- Mimoso cornmeal1.1/2 cup
- Wheat flour1 cup
- Sugar1.1/2 cup
- Eggs4 unit(s)
- Oil1 cup
- Milk1 cup
- Baking powder1 tablespoon
- Fennel seeds1 tablespoon
- Salt / Unit: Pinch1 unit(s)
- Butter and wheat flour for greasing and dusting0 to taste
- **FOR COMPOTE:
- With the vegetable peeler (or a very sharp knife), peel the guavas carefully to keep the fruit shape well rounded.
- Cut each guava in half and, with a dessert spoon, remove the core with the seeds - you can reserve this part of the fruit in the fridge and prepare a juice.
- In a medium saucepan, mix the water with the sugar. Add the cinnamon stick and place over medium heat. Let it cook without stirring for 5 minutes after boiling, to form a thin syrup.
- Dip the guavas in the syrup and wait for it to boil again. Lower the heat and let it cook for 20 minutes - in this time the guavas are soft, absorb the sugar and add flavor to the syrup.
- Attention to time: if the guavas are very ripe, let them cook for a shorter time as they can fall apart. To check the point: prick the fruits with a fork, they should be soft, but not falling apart.
- Turn off the heat and transfer the guavas with the syrup to a bowl. Allow to cool completely before closing and placing in the fridge. Meanwhile, prepare the cake.
- **FOR THE CAKE:
- Preheat the oven to 180°C (medium temperature). With a piece of paper towel, grease a cake tin with a hole in the middle (25 cm in diameter) with butter. Sprinkle with flour and shake well to spread. Tap the sink to remove excess.
- In a small bowl, break one egg at a time and transfer to the blender - if one is spoiled you won't lose the recipe. Add the oil, sugar and milk. Beat well until smooth, about 5 minutes.
- Transfer the mixture to a large bowl. Add the cornmeal and flour, passing through a sieve. With a wire whisk, stir gently after each addition, until the dough is smooth. Finally, mix in the yeast, fennel seeds and salt.
- Pour the cake batter into the greased pan and level with a spatula. Place in the oven to bake for about 30 minutes. To know if the cake is baked: stick a toothpick in the dough, if it comes out clean it is a sign that the cake is ready; otherwise, leave it for a few more minutes.
- Remove the cake from the oven and let it cool for 15 minutes before unmolding. Serve at room temperature with the cold guava jam.
- Website: https://youtu.be/lVHpwjkNd3Y
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