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Guava Nut Tea Cake
8
servings- Difficulty
Easy
Published 1986
Curlicues of guava set into a buttery nut batter make a thin, rich cake that is as pretty as it is unusual. The pink scrolls (and it really is worth finding the colored variety for this), as cheery as a Matisse découpage, become firm when baked—like fruit paste or dried fruit; be advised if you are not a fan of chewiness.
Ingredients
½ cup 2 tablespoons ½ cup
Method
- Combine 2 tablespoons sugar and pecans in processor; whirl to a fine grind; scrape out and set aside. Clean container of processor.
- Peel 3 guavas and halve lengthwise. With grapefruit spoon or melon-ball cutter scoop out and reserve central seedy area (leaving shell about ½ inch thick). Place seedy pulp in processor container.
- Set shells on steamer ra
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