GUAVA CAKE

GUAVA CAKE 

AMROOD (GUAVA):

Guava or Amrood in Urdu is a Tropical fruit and known all over the world, it is basically Apple Guava, the name Amrood is most probably derived from Amroot (Pear) in Arabic and Turkish languages.

Originated in Mexico and Central America and then spread across the World. It is a sweet Pulpy fruit with hard seeds in the middle which never dissolve and remain present even after digestion.

Amrood (Guava) is good for Cure of Constipation and is used traditionally in the Sub-continent. It is mostly white or pale white in color from inside but it is also found in red and dark pink colors.

A single common Amrood contains four times more amount of Vitamin C than an Orange. Amrood Juice is great in taste and flavor, can be made at home by blending its pulp after taking out the seeds part.

It is Round or Oval in shape, yellow-green in color.  The Amrood cultivated in LARKANA of the province of Sindh, Pakistan is famous for its big size, sweetness and minimum of seeds all over the World. Its aroma is spread in the entire area where this fruit is cultivated. Though in Europe and especially in Mexico, its juice is very popular but in Pakistan, it is eaten raw.

AMROOD (GUAVA) CAKE:

ALHAMD O LILLAH this is my 50th Post on this Blog, hope you'll like this Amrood Cake.

Amrood Cake is not common or popular in Pakistan but once it is eaten, you'll ask for more, I tried it once and now it is often baked in my home. Let us start preparing Amrood (Guava) Cake with the name of ALLAH. I am sure that you'll never forget its taste and aroma.

THINGS WE NEED:

1. 2 Cups Maida (All Purpose Flour)
2. 1 Cup Vegetable Oil
3. 1-1/2 Cups Sugar
4. 3 Large Eggs
5. 3/4 Cup Butter Milk
6. 1 Cup Amrood Ka Gooda baghair beej (Guava Pulp, deseeded)
7. 1/2 Teaspoon Baking Powder
8. 1 Teaspoon Baking Soda
9. 1/2 Teaspoon Salt
10. 1/4 Teaspoon Jaifal (Nutmeg) Powder
11. 1/4 Teaspoon Laung (Cloves) Powder
12. 1/4 Teaspoon Dar Chini (Cinnamon) Powder
13. 1/2 Cup  Pissa Khopra (Desiccated Coconut) for Garnishing

HOW WE MAKE OUR CAKE:

• Prepare a 9-inch Springform Cake Pan by fixing Silver Foil at the bottom on its sides and then fit the bottom into the Pan to avoid spillage. (See Picture below)

• Now grease the pan with butter or oil and set aside.
• Preheat Oven to 180 C, 350 F or Gas Mark 4 for 20 minutes.
• Sieve and mix all dry ingredients with a whisk and set aside.
• In another bowl beat the sugar and oil till combined and light.
• Now add eggs one at a time and continue beating till all are combined with eggs.
• Start adding dry mixture in 3 batches and fold it.
• Mix Amrood (Guava) Pulp and again fold it to combine as one.
• Pour this mixture into the Cake Pan, tap it 2-3 times on a hard surface to level the batter and air bubbles to escape.
• Put the Cake Pan into the Oven for 35-40 minutes
• Check it with a clean knife or a toothpick by inserting them in the center of the cake, if it comes out slightly wet, the cake is ready to be taken out of the oven.
• Our Cake will be nicely moist because we shall not wait till the knife or a toothpick comes out clean and dry.
• If it comes out clean and dry, it will mean that our Cake has been dried and no more moist.
• Put the pan on a Cooling Rack till it cools completely and then open the clips and take out the Moist, Fluffy, and aromatic Amrood (Guava) Cake and cut it into desired pieces.
• This Cake tastes great both when warm or cold.

Hope this cake will make you desire for more and you'll make it without any FEAR OF FAILURE.

InshaALLAH our next recipe will be traditional Pakistani "KATCHI KARHI"

Thanks,

NOVICE