Traditional Panetela (Cake)
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oz guava paste, cut in 1/4-in slices
teaspoon almond extract
cups Pillsbury BEST® Self-Rising Flour, sifted
Powdered sugar, to taste, for garnish
Preheat the oven to 350 °F.
You will need a 13x9 inch baking dish, sprayed with non-stick cooking spray.
Slice the guava cake in 1/4-inch pieces. Set aside.
In a container, beat the sugar with the butter until creamy and uniform in texture. Add the eggs, one-by-one, and the almond extract and mix again.
Incorporate the flour, little-by-little, mixing constantly at a low speed so the mix doesn’t splatter.
Divide the mix into 2 equal parts. Pour a layer of batter in the bottom of the pan, spreading with a spatula until evenly spread out. Arrange the slices of guava uniformly over the batter and cover with the remaining batter. Bake for 35 minutes. Remove and let cool completely before cutting into 1 to 2 inch squares. Sprinkle with powdered sugar.
- Play with the cake’s flavor, substituting the almond extract for coconut or white vanilla extract.
More About This Recipe
- This is one of those desserts that goes by many different names, but the traditional recipe is essentially the same. In Puerto Rico, for example, we call it panetela and in Cuba, masa real.It’s easy to prepare and a versatile option. Although the traditional recipe calls for guava paste, you can also add white cheddar cheese or any other kind of fruit paste.Enjoy!