• 12 tbsp butter
• 1 cup sugar
• 2 cups flour
• 2 eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 8-10 oz guava paste

2. Cream butter. Add sugar little by little. Add eggs one by one, followed by the vanilla.

3. Sieve flour and baking powder and mix with the above.

4. Pour half the batter on a greased mold.

5. Place the guava paste (cut in slices) so as to cover all the batter.

6. Pour the rest of the batter and bake for 45-60 min, or until an inserted toothpick comes out clean.

Note: I have substituted butter with margarine, but the cake comes out a bit dry. Goes great with vanilla bean ice cream.

If you have left over guava paste you can make an easy frosting to complement the cake, and the guava paste can be stored in the refrigerator, after opening, for several weeks.


Optional Frosting

Ingredients:

• 1 cup guava jelly or paste
• 2 egg whites
• 1/2 cup Confectioners Sugar
• 1/2 tsp Salt