Guatemalan Sweet Cakes Recipes

GUATEMALAN SWEET CAKES

Guatemalan Sweet Cakes image

Provided by Zanne Stewart

Categories Cake Mixer Cheese Egg Dessert Bake Vegetarian Kid-Friendly Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 9 (snack or dessert) muffins

Number Of Ingredients 8

Ingredients

3/4 cup rice flour (not Asian)
1 teaspoon baking powder
1/4 teaspoon salt
7 tablespoons unsalted butter, softened
2/3 cup sugar
3 large eggs
1/2 cup farmer cheese at room temperature
Equipment: a muffin pan with 12 (1/2-cup) cups; paper liners

Steps:

Preheat oven to 350°F with rack in middle. Line muffin cups.
Whisk together flour, baking powder, and salt in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, 2 to 3 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in cheese. Mix in flour mixture at low speed until just combined.
Divide among nine muffin cups (a slightly rounded 1/4-cup batter each). Bake until pale golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in pans on a rack 15 minutes, then turn out onto rack and cool to warm.

GUATEMALAN CORN CAKE

Guatemalan Corn Cake image

Make and share this Guatemalan Corn Cake recipe from Food.com.

Provided by Donna M.

Categories Breads

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

1 yellow cake mix
1 package vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1 (8 1/2 ounce) can cream-style corn, mashed and strained,then add milk to corn to make one cup
1 teaspoon vanilla

Steps:

Mix all ingredients on medium speed for 2 minutes.
Pour into greased and floured bundt or tube pan.
Bake at 350 degrees for about 55 minutes, or until inserted toothpick comes out clean.
Cool 15 minutes, then turn out of pan.
Cool; dust with powdered sugar if desired.

PEPIAN DULCE (PORK IN SWEET GUATEMALAN SAUCE)

Pepian Dulce (Pork in Sweet Guatemalan Sauce) image

Pepian is among the 4 national dishes of Guatemala declared in 2007 as an inseparable part of its heritage. Pepian is hot, hearty, and simple yet complex. In Guatemala, pepian has as many variations as there are cooks; here is my family's recipe for a sweet version of this sauce.

Provided by El_Ixto

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h52m

Yield 4

Number Of Ingredients 20

Ingredients

3 cups water
1 pound boneless pork loin, cut into 1-inch cubes
1 onion, quartered
1 teaspoon salt
1 clove garlic
2 dried pasilla chile peppers, stemmed and seeded
6 tomatoes
1 onion
1 tablespoon sesame seeds
1 tablespoon squash seeds
½ cinnamon stick
1 sweet Latin-style bread roll
1 (3-inch) slice French baguette
3 whole black peppercorns
2 whole allspice berries
3 tablespoons olive oil
3 tablespoons brown sugar
½ teaspoon salt
1 tablespoon chopped almonds
2 pitted prunes, chopped

Steps:

Combine water, pork loin, onion, salt, and garlic in a large pot. Bring to a boil; reduce heat and simmer until an instant-read thermometer inserted into the pork reads at least 145 degrees F (63 degrees C), about 30 minutes.
Transfer pork to a bowl. Strain broth into another bowl and reserve. Discard onion and garlic; keep the strainer handy.
Toast pasilla chile peppers in a hot skillet until fragrant, about 1 minute. Tear into small pieces and place in a bowl; cover with 1 cup pork broth and let soak, about 30 minutes.
Combine tomatoes and onion in the same skillet; cook and stir until lightly charred, about 5 minutes. Transfer to a bowl. Toast sesame seeds, squash seeds, and cinnamon stick in the skillet until browned, 1 to 2 minutes. Add to the bowl. Tear bread roll into pieces and toast it with the baguette in the skillet until browned, about 2 minutes. Add to the bowl.
Working in small batches, blend the soaked chile peppers, the tomato and onion mixture, the squash seeds, sesame seeds, cinnamon stick, allspice, peppercorns, and the toasted breads with about half of the pork broth until smooth.
Strain each batch of sauce through the sieve into a bowl; repeat until all sauce ingredients are pureed.
Heat olive oil in a large pot over medium heat. Pour in sauce; cook and stir until heated through, about 3 minutes. Season with brown sugar and salt. Stir in pork, remaining broth, almonds, and prunes. Cook until flavors combine, about 10 minutes.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 46 g, Cholesterol 45.6 mg, Fat 19.5 g, Fiber 6.2 g, Protein 19.6 g, SaturatedFat 3.3 g, Sodium 964 mg, Sugar 25.9 g

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