We first tried this amazing pastry bar for breakfast at a home in Cuba. The lusciously floral and sweet guava paste was an amazingly concentrated burst of sunshine. Don’t think you can find guava paste? Check the international aisle of your local grocery store…there is a canned version made by Goya that is fairly widely distributed.

The version we tried in Cuba, pictured below, had a lattice top. But don’t worry about being that fancy. Our recipe has a simple batter on top and bottom.

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Masareal de Guayaba

Summary



Prep time:
Cook time:
Total time:


Ingredients:

1 stick room temperature butter
1 cup sugar
2 eggs
2 cups all-purpose flour
1 tsp baking powder
pinch of salt
pinch of black pepper
½ tsp almond extract
1 tbsp water
¾ lb guava paste, sliced into ¼” thick slabs. (Look for in Hispanic grocers, often made by Goya.)

Directions:

Preheat oven to 350F. Spray 9″ x 9″ baking dish or pie dish with non-stick cooking spray. Sift together dry ingredients – flour, baking powder, salt & pepper. In medium-large bowl, beat together butter and sugar until fluffy. Add eggs one at a time, thoroughly mixing between each. Add water and almond extract.

Add dry mixture to wet, in three batches, mixing to combine thoroughly into a stiff batter. Spread half of the dough mixture onto the bottom of your baking dish. Lay guava slices in neat layer on top of batter. Spread remaining half batter over the top.

Bake for 3o minutes until top is lightly browned, and batter does not jiggle. Cool, slice and serve.

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