Guava Nut Tea Cake

Name: Guava Nut Tea Cake
Yield: 8 servings
Cuisine: Mexican
Ingredients: ½ cup plus 2 tablespoons sugar; ½ cup pecans; 5 ripe guavas, about 3 ounces each; 3 tablespoons rum; 1 stick unsalted butter (4 ounces); 1 egg; 1 cup flour; 1 teaspoon baking powder; ¼ teaspoon salt; 2 tablespoons pale jelly, preferably guava; 2 tablespoons pale jelly, preferably guava

Preparation info

8
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

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 plus 2 tablespoons sugar
½ cup pecans

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