Puerto Rican Guava Cakes (Panetela de Guayaba)
Panetela de Guayaba is a buttery, tender cake layered with guava paste and baked until golden. Great as a dessert, or midday snack, and coffee.
Servings: 16 pieces
Calories: 211kcal
Equipment
- 1 8X8 baking pan 9x13 for a double recipe
- 1 mixing bowl-medium for dry ingredients
- 1 mixing bowl-large for wet ingredients
- 1 electric hand mixer
- 1 Rubber Spatula wooden spoon
- 1 offset spatula optional, if available
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 stick butter at room temperature
- 2 tablespoon lard at room temperature, substitute with butter or coconut oil.
- 1 cup sugar
- 2 large eggs at room temperature
- 1¼ cup milk
- 1 tablespoon orange blossom water optional
- 1 teaspoon almond or vanilla extract optional
- 1 lb guava paste cut into 16 slices
- powdered sugar for decoration
Instructions
- Preheat the oven to 350°F. Line with parchment paper and allow the ends to hang on the sides. If you do not have parchment paper, grease the baking pan with butter and set it aside.
- Sift together twice the flour, baking powder, and salt. Set aside.2 cups flour, 1 tbsp baking powder, ¼ tsp salt
- In a bowl, cream butter, lard and sugar until light and fluffy1 stick butter, 2 tbsp lard, 1 cup sugar
- Incorporate the flour mixture with the creamed butter.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. I have added milk to the recipe (which is not a traditional ingredient).2 large eggs
- For a softer cake crumb, I have added milk to the batter between each egg. Incorporate the second egg.1¼ cup milk
- Add the last of the milk along with orange blossom water and vanilla or almond extract.1 tbsp orange blossom water, 1 tsp almond or vanilla extract
- Spoon half of the batter into the baking dish. Use an offset spatula to move the batter in the pan to ensure evenness.
- Take the guava paste slices and place them over the batter. The paste will not melt and spread, so keep this in mind while placing them over the batter. An alternative for the paste could be a guava preserve or jam.1 lb guava paste
- Cover the guava with the other half of the cake batter. Again, use the offset spatula to ensure the batter has been spread evenly throughout the pan.
- Bake for 35 to 40 minutes or until a toothpick or a fork comes out clean. Remove from the oven and let it cool. Once the pan has cooled, lift the cake out of the pan and place it on a cooling rack to cool completely. Dust the cutting surface with powdered sugar. Place the cake on it and cut the cake into bars, about 12 to 16 pieces, depending on your liking. Once cut, dust the bars with powdered sugar for the final presentation. ¡Buen Provecho!powdered sugar
Nutrition
Serving: 2ounces | Calories: 211kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 178mg | Potassium: 60mg | Fiber: 2g | Sugar: 20g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
