Guava Cake
This dessert gets a double dose of guava, in both its velvety batter and smooth jelly layer. If you can’t find guava nectar at your local supermarket, try any Asian or Latin American grocery store—you’re almost sure to hit the jackpot there. Freezing this popular Hawaiian dessert before the party made slicing it into perfect […]
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 4 eggs, at room temperature
- 1 1/2 cups (315 g) sugar
- 1/2 tsp (2.5 ml) vanilla extract
- 12 drops red food colouring
- 1/4 cup (60 ml) canola oil
- 1 cup (250 ml) guava nectar
- 2 cups (500 ml) guava nectar
- 1/2 cup (105 g) sugar
- 1 1/2 tsp gelatin
- 2 tbsp (30 ml) cold water
- 2 cups (500 ml) 35% whipping cream
- 1/2 tsp (2.5 ml) vanilla extract
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Butter and line a 13 x 9-inch (33 x 23 cm) cake pan with parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, beat the eggs, sugar, vanilla and food colouring with an electric mixer for 10 minutes or until the mixture triples in volume and forms a ribbon as it falls from the beaters. At low speed, drizzle in the oil. Fold in the dry ingredients alternately with the guava nectar.
- Spoon the batter into the prepared pan. Bake for 25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack and unmould.
This dessert gets a double dose of guava, in both its velvety batter and smooth jelly layer. If you can’t find guava nectar at your local supermarket, try any Asian or Latin American grocery store—you’re almost sure to hit the jackpot there. Freezing this popular Hawaiian dessert before the party made slicing it into perfect squares a cinch, although we did have to shoo away a few nosy kids (and grown-ups!) while the pieces thawed on the counter.