Havana lyceum torta cubana de guayaba
1 cup sugar
1/2 cup (1 stick) butter
1 tablespoon vegetable shortening 2 cups all-purpose flour
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1 tablespoon baking powder
1/4 teaspoon salt
1 pound guava paste
Makes 10 to 12 servings.
Heat oven to 350 degrees. Lightly butter a 9-inch glass pie plate (such as Pyrex).
Beat the sugar, butter and shortening until creamy and light. Sift the flour. Sift it again with the baking powder and the salt. Slowly beat it into the sugar mixture. Add the eggs one at a time, beating about 3 minutes after each, until the batter is soft and smooth.
Pour half the batter into the prepared pan. With a rubber spatula, spread it on the bottom and sides without touching the rim.
Cut the guava paste 1/3-inch thick and distribute it over the batter. Top with the remaining batter, spreading with a spatula. Sprinkle with sugar. Bake 40 to 45 minutes, until cake is golden.
Cut the torta before it cools completely.
Nutritional information per serving: 306 calories (35 percent from fat), 12 g fat, 67 mg cholesterol, 4 g protein, 47 g carbohydrate, 0.7 g fiber, 261 mg sodium.