Guava Cake
HB-5855 · Hand-built original · Hawaiian
Pink guava chiffon-style cake with a cream layer and a guava glaze — a Honolulu bakery icon.
HawaiianDessert55 minServes 8461 kcalVegetarian
Main ingredient: guava
Pairs well with: coffee, tea, fresh fruit
Servings:8quantities adjust to match
Ingredients
- 8¾ oz plain flour
- 2 tsp baking powder
- 5¼ oz sugar
- 3 eggs
- 4¼ oz butter, melted
- 1 cup guava nectar or juice
- 13½ Tbsp double cream
- 3½ oz cream cheese
- 3½ oz guava paste or jam, warmed
- 1 tsp salt
Method
- Heat the oven to 350°F and butter a cake tin. Whisk the flour, baking powder, sugar and salt together.
- Whisk in the eggs, melted butter and guava nectar until smooth, then pour into the tin.
- Bake for 30 to 35 minutes, until golden and a skewer comes out clean. Cool the cake completely.
- Whip the double cream with the cream cheese until it holds soft peaks and spread it thickly over the top of the cake.
- Warm the guava paste or jam until pourable and pour it over the cream in a glossy layer. Chill for 30 minutes before slicing.
Prep: 20 min · Cook: 35 min · Total: 55 min
Nutrition (per serving, where published)
461 kcalCalories
7.5 gProtein
49 gCarbs
27.4 gFat
18.7 gSaturates
1.8 gFibre
3.6 gSugars
587 mgSodium
115 mgCholesterol
172 mgPotassium
109 mgCalcium
2.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data