As I have mentioned before, I am married to a man with a very dominant sweet tooth and I love him dearly so I indulge it. Not that I would ever allow a cake from the frozen aisle of the grocery store or put out a nibble bowl of M&M’s on the coffee table. I have always viewed myself as a savory chef not thinking I had the patience or desire to bake. However, since the passing of my mom, who was a terrific home baker, though was a void. I found myself recreating her much loved carrot, cheese and I know I could add nuts and spices to any formula without the risk of compromising its success. I started playing with different batters – denser and light cakes depending on what I was fancying. Given my love of white chocolate, I have used it to replace the butter in some concoctions. Then the garden and farmers markets gives me inspiration as I make scented sugars, infused oils and tinctures as well as candied flowers that can end up in a dessert. My husband is the most willing tester I have met, though there are times I am dubious for he is more critical of a sauce than he is of a slice of pie.sour cream apple cakes to stroke my memories and those of my family members, much to my husband’s delight. I actually enjoyed the act of baking and came to realize I was not bound as tightly to the recipe as I once thought. A pastry chef friend of mine helped release me from the shackles of rigidity when she said, baking is not as precious as one might think.
Guava Coated Cake – one 9-inch cake
5-ounces guava paste – sliced
1-cup husk tomatoes - fresh or frozen
8 ounces unsalted butter
½-teaspoon rose water
½-teaspoon vanilla extract
1½-cups all-purpose flour
1½-teaspoon baking powder
Pinch of salt
Pre-heat the oven to 350-dgrees.
Grease and flour a 9-inch cake pan.
Lay the sliced guava paste on the bottom of the cake pan, and then disperse husk tomatoes the over the guava.
Beat the butter and sugar together until very light and fluffy.
Mix to together the eggs, milk, rose water and vanilla.
Sift the flour, baking powder and salt together.
Once the butter is beaten mix in half the flour, and then half the egg mixture. Incorporate the remaining flour and then in the egg mixture -- making sure to scrape down the sides of the bowl a couple of times.
Pour over the cake batter over the husk tomatoes. Bake in the oven for 45 minutes, or until a cake tester comes out clean.
Remove the cake to a cooling rack. Cool the cake slightly and then carefully turn the cake out on to a plate.