Guava, Piloncillo and Cinnamon Cake

Guava, Piloncillo and Cinnamon Cake

This loaf is a classic homemade one with the fruits and spices of the season that marks the beginning of the season of warm drinks with a tasty sweet bread for the cold weather.

Guava, piloncillo and cinnamon pancake

2 ½ cups of sliced guavas

1 tbsp. brown sugar

2 tsp orange zest

½ cup piloncillo

1 cinnamon stick

45g unsalted butter

2 cups white flour

1 ½ tsp baking powder

½ tsp baking soda

1 1/3 cups granulated sugar

½ tsp kosher salt

2 eggs at room temperature

1 cup Crème Fraiche

1 tbsp. Mexican vanilla

6 tbsp. unsalted butter at room temperature.

Preheat the oven to 160C (325F). Grease a 25 by 12 cm pancake pan and cut waxed paper for the base, leaving a few longer pieces on the sides for easy removal.

First prepare the guavas that will go on the bottom of your pan.  In a bowl combine the guavas, brown sugar and orange zest until smooth and transfer to the prepared pan. In a small saucepan add the piloncillo with the butter and cinnamon stick and stir over medium heat, making sure the sugar dissolves with the butter, but does not burn. Once it is ready, add it to the fruit in the mold and let it rest. Don't forget to stir in the cinnamon stick.

To make the bread, in a large bowl sift together the flour, baking powder and baking soda. Add the sugar and salt and stir well. In a separate small bowl whisk together the eggs, crème fraiche and vanilla and set aside. Add the room temperature butter to the bowl while mixing in the mixer on low speed until no trace of butter is visible. Add the egg mixture and increase the speed a little until everything is incorporated for 1 minute. With a spatula, take a moment to remove the excess from the bowl and continue mixing until it is completely mixed for another minute.

Add the mixture to the pancake pan and bake for one hour and/or until the top is toasted. To know if it is ready, insert a toothpick in the middle of the pancake and if it comes out clean it is time to take it out of the oven. Let it rest for 30 minutes. Once cool, turn it over and let it come to room temperature for another hour before serving. Enjoy!

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