Minas Gerais is a Brazilian State known for delicious homemade guava marmalades and jams. It is also known for corn cakes, so adding the two together just makes sense.
Brazilian corn cakes are usually sweet and there are endless recipes with all sorts of variations and additions. They can be made with coconut milk, orange juice, caramel, guava, other marmalades and even cheese.
Here is a recipe for a family favorite made with guava marmalade — which can be found in many Asian markets at the Latin American, Hawaiian and the Philippines sections. It is also very easy to find online.
Corn Cake with Guava is a wonderful treat with a cup of coffee or tea anytime of the day.
- 1 cup of sugar
- 1 cup milk
- 1/2 cup vegetable oil
- 1 egg
- 1 cup very fine corn meal (not coarse)
- 1 cup flour
- 1 table spoon corn starch
- 1 table spoon fennel seeds
- 1 table spoon baking powder
- approximately 12 pieces of guava marmalade about 1 inch sizes
- 1/2 cup guava jelly or jam
- 1 table spoon unsalted butter
- Heat oven to 350F. Line medium-size rectangular cake pan with parchment paper, leaving a small edge on the sides to pull the cake when ready and grease it. Set aside.
- Beat sugar, oil, egg and milk in a food processor or blender.
- Mix corn meal, flour, corn starch in a large bowl. Add liquid mixture and gently mix with a whisker until well blended. Add baking powder, fennel seeds and fold in well.
- Pour batter in cake pan spreading evenly. place the guava pieces inside batter and bake for 35 to 40 minutes.
- While cake is baking, place guava jam or jelly in a sauce pan at a medium heat and stir constantly until it melts. turn off heat and stir in the butter.
- When cake is ready spread the melted guava over the top. If guava hardened, heat it up again on a low heat. Let cake rest and cool. Pull it out of the pan by the parchment paper.
- Cut cake in squares and place on serving platter.