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Guava yoghurt cake

serves 8

  • 3 fresh guavas, peeled and sliced
  • 175 g (190 ml) soft butter
  • 165 g (195 ml) caster sugar
  • 3 eggs
  • 140 g (250 ml) cake flour
  • 5 ml baking powder
  • 1 tub (175 g) Bulgarian yoghurt
  • 125 ml maple syrup
  • 250 ml cream, whipped

Preheat oven to 160 ºC. Arrange guava slices in the base of a buttered ring pan or loose-based tin of about 23 cm. Beat butter and caster sugar together until light and creamy. Beat eggs in one by one. Sieve flour and baking powder together. Add flour and yoghurt to the caster sugar mixture and beat until well combined. Spoon mixture on top of guavas and bake for 1 hour. Take out of oven and allow to cool in the pan for about 10 minutes. Tip out and allow to cool further on a cooling rack. Pour the maple syrup over and serve with the whipped cream.