For the dough:
2 eggs (100 g)
½ cup of Soya Corn Oil (125 ml)
½ cup whole milk (125 ml)
1 cup caster sugar (200 g)
¾ cup mimosa (130 g)
½ cup wheat flour (60 g)
½ tablespoon baking powder (7.5 g)
1 pinch of refined salt
100 g guava cascão in small cubes
For topping:
100 g diced guava
1 cup water (250 ml)
Dough: beat the eggs, Soya Corn Oil, milk and sugar in a blender. In a bowl, sift the cornmeal, flour, baking powder and salt. Add the dry ingredients to the blender and blend until a homogeneous mass is achieved.
Divide the dough into two portions.
Divide the dough into 3 parts and place in a previously greased pan, interspersing with the guava pieces.
Bake in the oven.
Bake in a preheated oven at 160°C for about 35 minutes or until a toothpick comes out clean.
Covering: in a saucepan, over low heat, melt the guava with the water until you get a creamy syrup. Cool.
Finishing: unmold the cake and cover it with the guava syrup.
