Difficulty: Easy - for beginners
Serves: 1 hour and 15 mins
1 (32-ounce) can guava shells
2 tablespoons lemon juice
16 tablespoons butter, softened
1 cup white sugar
1 cup brown sugar
5 whole eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups flour
For the Filling
Add the guava shells and the juice from the can to a blender. Puree the shells until you get a smooth, thick sauce with no lumps. Blend in the lemon juice.
Cook uncovered over low heat until the mixture thickens, about 10 minutes stirring occasionally. OK, we know it was thick to begin with. The idea is to let some of the water evaporate from the filling. Set aside and let cool.
For the Cake
Preheat oven to 350 degrees F.
Cream together the butter, sugars, and eggs. Beat in the vanilla and almond extracts. Gradually blend in the flour.
Lightly butter a 9 x 13-inch pan.
Spread a little less than half of the batter onto the bottom of the pan. Spread the guava filling on top of this first layer. Top the guava filling with the rest of the cake batter.
TIP: Use a wet knife to spread the cake batter because it will be thick and very sticky. When doing the top layer, distribute the batter by large spoonfuls around the top of the cake to minimize spreading. Don't worry if some of the filling "breaks through" the topping.
Bake the cake until the top browns and a knife inserted in the middle comes out clean â€“ about 35 to 45 minutes.