It’s guava season in our part of Brazil, and while we don’t own a guava tree ourselves our generous friends are happy to share their bounty with us.The other day we received a bag of this deliciously fragrant fruit and we made some juice and froze some of the pulp for later use – either for more juice or jam.
I did some research on the internet for additional ideas and among a vast variety of different recipes this Breakfast Guava Cake caught my eye. (The author herself says it’s actually more like a Guava Bread – so that’s what I’m calling it here.)
I tried it immediately, tweaking the ingredients slightly, and the result was simply yummy. Allow me to share it with you.
2 cups all purpose flour
1½ tsp baking powder
1½ tsp cinnamon
1 cup butter, softened (200g)
1 cup brown sugar
1 tsp vanilla extract
1 tsp rum extract or 1/2 cup raisins soaked in rum (optional)
1½ cups finely chopped guava, seeds removed
Preheat the oven to 180° C
In a medium bowl, whisk together flour, baking powder and cinnamon. Set aside.
In a large bowl, cream together butter and brown sugar until fluffy.
Add eggs, one at a time, mixing well between each addition, then add vanilla extract and raisins or rum extract if using.
Turn the mixer to low and gradually add in the flour mixture until well combined.
Fold in chopped guava.
Pour mixture into a greased loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes. Invert onto a wire rack and cool completely.
Just before serving dust with confectioner’s sugar.
Eat within two days.
Adapted from Betsylife
Pão de Goiaba
Modo de fazer
Pouco antes de servir povilhe com açúcar de confeiteiro.