More traditional uses of guava among Cubans include desserts like "masa real." There is no literary translation to English, so if you decide to give it a chance, and have a piece, you better practice your Spanish. To me, it is the perfect dessert to accompany a big and strong cup of coffee. The texture is comparable to soft, juicy pound cake, and sandwiched in between lies the sweet and tangy guava. It is easy to bake, and once you get the hang of it, it will forever become part of your culinary repertoire.
I have to thank my dearest mother in law, Elina, for the special recipe that I am about to share with you all. She got it from her mother, and she passed it to me. It is a family recipe, and as I always say, there is nothing like homemade food. Que aproveche!
- 1 Guava bar
- 2 cups of flour
- 1 cup of sugar
- 1 1/2 sticks of butter
- 3 eggs
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 tablespoons of sherry wine
Butter a rectangular baking pan (5x8.)
Slice the guava in thin slices.
Sift together the flour, salt and baking powder. Set aside.
Cream butter and sugar in the bowl of an electric mixer. Add the eggs, one at a time. Lower the speed and start pouring the dry ingredients carefully. Then, add the sherry wine. The dough looks soft and sticky. Divide the dough in two. Take one half and spoon the batter into the prepared baking pan. Carefully, place the guava on top of the batter without overlapping until the dough is covered. Then, spoon the other half on top with a spatula evenly throughout the baking pan. You will not be able to see the guava underneath.
Bake for 40 to 45 minutes. Check it with a cake tester to make sure it is done.
Let it cool before cutting it in 2x2" little squares.