with guava syrup
"I chose this recipe because my mom is from Minas Gerais. I have fond memories of desserts from there, including cake made with fubá, a type of cornmeal. Corn is also very prevalent in the country from north to south and then there is guava, which is a very Brazilian fruit."
- 2 eggs
- 200g of sugar
- 200g of fubá (fine cornmeal)
- 50g of all-purpose flour
- 150ml of whole milk
- 125ml of corn oil
- 1 tsp fennel seeds
- 1 tsp baking powder
- 2 tbsp of refined sugar
- 1 tsp of ground cinnamon
- Put all ingredients - except for the baking powder and fennel seeds - in a blender.
- Stir in the baking powder and fennel seeds and bake in a pre-heated 356°F oven.
- After taking off the oven, remove from the pan while still somewhat hot and sprinkle a mixture of 2 tbsp of sugar and 1 tsp of cinnamon on top of the baked cake.
- 1kg of very ripe red guavas
- 700g of refined sugar
- Juice of 1 Tahiti lime
- Peel the guavas, cut them in the middle, remove the pulpy center and cut the peeled part into smaller pieces.
- Beat the pulp center (including the seeds) in a blender with a little water. Strain this mixture through a sieve and mix it into the cut pieces.
- Place in a pan with the sugar and cook over low heat, stirring occasionally, for around 11/2 hour or until it has reached a jelly-like consistency.
- When cool, adjust the acidity with the lime.
Serve it as a side for the fubá cake.
- Servings: Makes 45 mini cakes or 1 large cake
- Type: Dessert
- Categories: Brazil, Recipes
- Tags: Dessert