Guava and Cheese Cornmeal Cake

Hi, friends! In Brazil, the pairing of guava paste and cheese is called Romeu e Julieta. Here it becomes a cornmeal cake with sweet pockets of guava and a savory Parmesan note. Small pieces of guava paste, lightly coated in flour and spread through the layers, help keep the filling from gathering at the bottom.

Jump to ingredients and steps

Prep

20 minutes

Cook or chill

35–45 minutes

Yield

10–12 slices

Ingredients

Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.

Cake

• 3 eggs
• 1½ cups granulated sugar
• 1 cup whole milk (240 ml)
• ½ cup neutral oil (120 ml)
• 1½ cups fine cornmeal
• 1 cup all-purpose flour, spooned and leveled
• 50 g grated Parmesan (1.8 oz)
• 150 g firm guava paste (5.3 oz), cut into small cubes
• 1 tablespoon flour for coating the guava
• 1 tablespoon baking powder
• Butter and flour or cornmeal for the pan

Optional guava topping

• 100 g guava paste (3½ oz)
• About 4 tablespoons water

How to make it

1. Preheat to 350°F (180°C). Grease and dust a medium cake pan. Toss small guava-paste cubes with 1 tablespoon flour.
2. Blend the eggs, sugar, milk, and oil for about 1 minute. Add the cornmeal and then the flour, blending only until uniform.
3. Stir in the Parmesan briefly, then gently fold in the baking powder.
4. Pour half the batter into the pan and distribute some guava cubes. Cover with the remaining batter and finish with the rest of the guava.
5. Bake for 35–45 minutes. Test a section of cake without guava: melted paste can make the toothpick sticky even when the cake is done.
6. Wait about 15 minutes before cutting, because the hot guava is very soft and can burn your mouth.
7. If using the optional topping, gently heat the 100 g guava paste with the water, stirring until pourable. Add a little water if needed and spoon over the cake.

Small details that help

Use firm guava paste, often labeled goiabada, from a Latin American or Brazilian grocery section. Guava jelly is softer and is not a direct swap. Flour coating helps, but it cannot guarantee that every piece stays suspended; small cubes and even layering also matter.

Serving and storing

Let the cake settle before cutting, then keep it covered. For a longer hold, refrigerate slices and warm them gently as desired. Dairy-rich toppings and filled cakes need refrigeration. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.

Frequently asked questions

More recipes to try

• Grandma’s Creamy Cornmeal Cake
• Brazilian Blender Carrot Cake with Chocolate Glaze
• Banana Cinnamon Cake