Guava Pound Cake
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
Ingredients
Pound Cake:
1 purchased pound cake
1 pint blackberries, for garnish
Powdered sugar, for garnish
Guava Cream:
14 ounces whole guavas in syrup
3 ounces sweetened condensed milk
2 ounces cream cheese
1 1/2 tablespoons freshly squeezed lime juice
Guava Compote:
14 ounces whole guavas in syrup, cut into 1/2-inch pieces
1/3 cup brown sugar
1/3 cup granulated sugar
2 tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
- For the pound cake: Slice the pound cake into 2-inch thick pieces and set aside.
- For the guava cream: Place the guavas, condensed milk, cream cheese and lime juice in a blender. Process mixture until smooth. Strain the mixture into a bowl. Discard the seeds. Set aside.
- For the guava compote: Bring the guavas, 1 cup water, the sugars, butter, cinnamon and vanilla to a boil in a heavy medium saucepan. Reduce the heat to medium low; simmer until almost all the liquid evaporates, stirring often, about 30 minutes. Cover and chill. (Can be made 2 days ahead). Serve warm or at room temperature.
- To assemble the pound cake: Place a slice of pound cake onto a serving plate. Drizzle with the guava cream. Top with a spoonful of guava compote. Garnish with 4 blackberries. Dust with some powdered sugar and serve.
My Private Notes
Show:
Mexican Made Easy
Episode:
Mexican Classics
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